Salmon Tartare with Free Range Egg

  • 30 minCooks in 30 min
  • Medium Medium
  • Serves 4Serves 4


Step 1

Place salmon in freezer for 30 minutes. Remove from freezer and cut salmon into 1cm dice.

Step 2

To the diced salmon add red onion, anchovy, chilli oil, chilli, one teaspoon caviar, pepper and salt. Combine the white vinegar, honey and sugar, mix well then add to the salmon mixture. Place the salmon mix into round moulds and plate. Top with black caviar and egg shells with yolks intact. Serve with egg salad and croutons.


  • 2 340 g Tassal salmon portions
  • 2 tbsps red onion, finely diced
  • 2 anchovy fillets, finely diced
  • 1 tsp chilli oil
  • ½ red chilli, roasted and finely diced
  • 1 tsp black caviar
  • Black pepper
  • Black caviar
  • Sea salt
  • 1 tsp white vinegar
  • ½ tsp clover honey
  • ½ tsp white sugar
  • 4 eggs, lightly cooked in shell
  • Egg salad to garnish
  • Croutons to garnish


By Nicholas Hooper
Novaro’s Restaurant, Launceston, TAS

“recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop