Plate of salmon tartar at The Salmon restaurant at Tjuvholmen, Oslo

RECIPE:
Salmon tartare

Do you love sushi and poke bowls? Then you are bound to enjoy this fresh version of raw salmon!

It's also a really nice way to impress your dinner guests!

Head chef at The Salmon in Oslo, Harry Hermosa, shows you how to prepare salmon like a real pro.

The Salmon is not only a restaurant, but also a fascinating science centre in Oslo, where you can learn about world famous Norwegian salmon.

But now, let's start cooking!

Ingredients:

Salmon 100 g, sliced into small cubes

Chives, finely chopped

Red onion, finely chopped

Pickled red onion

Salmon roe

Kombu soy:

Soy sauce

Kombu kelp (or other ingredients that are rich on umami, like dried shitake, bonito flakes or sundried tomatoes)

Lime

Kalamansi cream:

Kalamansi puree/juice

Crème fraîche

Salt

Source: The Salmon head chef Harry Hermosa

Method:

  1. Start by making Kombu soy. Boil 270ml of soy sauce with a leaf of Kombu kelp and the peel from half a lime. Simmer until the liquid has reduced by half, then strain and cool.
  2. Next, we make kalamansi cream by whipping together 100g crème fraîche with 30g kalamansi purée. If you can't get hold of kalamansi purée, this can be replaced with lime juice. When the cream has doubled in volume, put it in a small piping bag.
  3. We can now start assembling the tartare. Mix together salmon, chives and finely chopped red onion in a bowl. Then add two teaspoons of Kombu soy and mix well.
  4. Place the mixture in a round shape and press down a little so that the mass retains its shape. Then add a topping of salmon roe and pickled red onion, and place small beads of the kalamansi cream on top. Perfect to serve with crostini!

As we say in Norway: Velbekomme! (Bon appetít!)

Grilled salmon on the plate at The Salmon, Tjuvholmen in Oslo
Grilled salmon on a plate at The Salmon, Tjuvholmen in Oslo

There are many different ways to cook salmon. Try Hermosa's other speciality: Grilled salmon with mashed potatoes and asparagus!

By the way, did you know that Norway exports more than 1,250,000 tonnes of salmon every year?

Learn more about Norwegian salmon

First-class seafood

Seafood from Norway tastes great all over the world, but is freshest in Norway! 

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