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Salmon tartare
Salmon tartare

Salmon tartare

Preparation 20 to 25 minutes
Cooking time none
Servings 4


  • 2 anchovy fillets, chopped
  • 1 egg yolk
  • 2 French shallots, minced
  • 15 ml (1 tbsp) chives, chopped
  • 15 ml (1 tbsp) parsley, chopped  
  • 15 ml (1 tbsp) Dijon mustard
  • Juice of 1 lemon
  • 30 ml (2 tbsp) extra-virgin olive oil plus some for the garnish
  • 30 ml (2 tbsp) capers, chopped
  • Freshly ground black pepper
  • 300 g (10 oz) fresh salmon
  • Tabasco sauce to taste
  • A few leaves of radicchio
  • A few lemon wedges
  • A few bouquets of fresh parsley
  • Capers


  1. In a bowl, mix together the anchovy fillets, egg yolk, French shallots, chives, parsley and mustard.
  2. Add the lemon juice.
  3. Add about 30 ml (2 tbsp) of olive oil, whisking it in gradually as if making mayonnaise.
  4. Season with black pepper. Set aside. 
  5. Finely chop the salmon.
  6. Add the salmon to the reserved mixture and stir gently to combine.
  7. Add a few drops of Tabasco sauce for a more spicy taste.
  8. Press the salmon tartar into 4 small circular moulds or ramekins lined with plastic wrap.
  9. Cover and refrigerate for 30 minutes.
  10. Arrange a bed of radicchio on each of four plates.
  11. Unmould the salmon tartar on the plates.
  12. Garnish each with 1 lemon wedge, chopped parsley, a few capers and a bit of oil.
  13. Serve with toasted slices of rye bread.
Availability in stores