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Salmon Tartare and Wasabi Crème Fraiche Recipe




For wasabi crème fraiche

  • 6 heaped tbsp crème fraiche
  • 1tsp wasabi paste

For salmon tartare

  • 2 very fresh salmon fillets, about 300g in total
  • ¼ cucumber
  • 1tbsp capers, rinsed and thoroughly dried
  • 3 heaped tsp dill
  • ½tsp lemon zest and 1tbsp juice
  • 1tbsp extra virgin olive oil
  • good grinding of black pepper
  • 1 quantity wasabi crème fraiche


1. To make the crème fraiche mix the crème fraiche and wasabi together and store in the fridge.

2. If the salmon fillets have the skin on, remove. Cut the salmon into 5mm dice. Cut the cucumber into dice the same size or a little smaller. Roughly chop the capers and dill.

3. Put the salmon in a large bowl with the chopped capers, cucumber, dill, lemon zest and juice and olive oil, and toss to combine. Press half the mixture into a greased ramekin, using the back of a spoon and invert the plate. Remove the ramekin and repeat with the remaining mixture onto a second plate. Dollop over the wasabi crème fraiche, grind over some pepper and serve.

Recipe courtesy of The Naked Diet by Tess Ward, photography Columbus Leth, Quadrille


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