Wild salmon tartare

By Charlotte Langley
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To experience Chef Charlotte’s cooking first hand be sure to check her out at the RCShow19 running Feb 24th - 26th, 2019.



  • 12 ounces wild salmon
  • 1/2 English cucumber, diced
  • 1 cup of mixed fresh herbs, (basil, tarragon, lovage, celery leaves)
  • Mayonnaise, recipe follows
  • Salt and pepper (to taste)


  • 4 egg yolks
  • 4 tablespoons Dijon
  • 4 tablespoons fresh lemon juice
  • 4 teaspoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco
  • 1 teaspoon salt
  • 1 cup olive oil
  • 1 cup canola oil


Wild Salmon Tartare

  1. Finely chop the wild salmon filet into small diced portions.
  2. Dice the cucumber to a similar size.
  3. Rough chop the herbs and put aside half for the mayonnaise.
  4. Mix wild salmon and cucumber with the fresh herbs and the mayonnaise.
  5. Season to taste and garnish with a few fresh herbs.


  1. Place everything except olive oil in a bowl and mix with a hand blender; slowly drizzle in the oil until emulsified.
  2. Season and add the fresh herbs.


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