Salmon tartare

Salmon tartare

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 289 kcal
, Fat: 19 g
, Carbohydrate: 11 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Citrus sauce

1 grapefruit, use all of the juice
1 orange, use all of the juice
1 tbsp lemon juice
2 tbsp olive oil
½ tsp salt
a little pepper


360 g salmon fillets (sushi quality), diced
100 g celery, diced, some of the celery greens finely chopped, set aside
2 tbsp capers, coarsely chopped
1 ½ tbsp horseradish, finely grated
3 sprigs dill, finely chopped
1 grapefruit, segmented
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How it's done

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Citrus sauce

Bring the grapefruit, orange and lemon juice to the boil in a pan. Turn down the heat, reduce the liquid to approx. 75 ml, leave to cool. Stir in the oil, season.


Add the salmon to the citrus sauce along with all the other ingredients up to and including the dill, mix. Plate up the tartare with the help of a round cutter, garnish with grapefruit and celery greens.

Good to know
Serve with: Toasted baguette

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