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Cut fresh salmon into small cubes. Try to cut the fish as carefully as possible to preserve the texture.
In a large bowl, combine salmon, red onion, cucumber, parsley and capers.
Add olive oil and the juice of half a lemon. Stir the ingredients carefully so as not to rub the salmon.
Add a little salt and freshly ground black pepper if you like.
On a plate, shape the salmon mixture into a round shape using a pastry ring or just with your hands.
Place a small pile of black caviar on top of each serving of tartare.
Garnish the dish with lemon wedges and fresh parsley.
Serve immediately with a slice of bread or rye croutons as a side dish.
This recipe provides an opportunity to enjoy the delicate texture of salmon and the rich taste of black caviar. Bon appetit!