This lovely dinner party entrée is delicious and so easy to prepare. I use two 10 cm PVC rings to mould the tartare, but you could use stainless steel cutters or rings if you have them. Alternatively, go free-style! It will still be delicious. The Tabasco sauce and lemon zest will lightly ‘cook’ the salmon if left too long, so while you can do all the prep beforehand, this dish is best combined just before serving.




Skill level

Average: 4.1 (72 votes)


  • 100 g piece very fresh skinless salmon, pin-boned
  • ¼ large ripe but firm avocado, finely diced
  • ½ French shallot, very finely chopped
  • 2-3 drops Tabasco sauce
  • 1 tsp finely grated lemon zest
  • 1 tbsp extra virgin olive oil
  • 2 tbsp finely sliced chives
  • 1½ tbsp salmon roe
  • 2 tbsp whipped crème fraîche
  • baby herbs, such as parlsey or chervil, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the salmon into 5 mm-thick slices, then cut the slices into 5 mm sticks, then into 5 mm cubes.

Place the salmon in a bowl with the avocado, shallot, Tabasco sauce, zest, olive oil and half the chives and gently stir until combined. 

Place a PVC ring on two plates. Divide the salmon mixture between the rings and smooth the tops. Spoon 2 teaspoons of the roe around about the edge of each ring, then spread the crème fraîche over the top. Garnish with the remaining salmon roe and sprinkle with the remaining chives. Carefully lift off the rings and serve immediately. 


Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay. 


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