Recipe for salmon tartare with poached egg

0 Ratings
Cooking time
Cooking time 15 minutes. À la minute: 2 minutes.
Salmon tartare with poached egg and horseradish sauce


  • 600 g Norwegian salmon fillet, as fresh as possible
  • 2 shallots
  • 1 tbsp chives
  • 2 tbsp small capers
  • 2 tbsp cornichons
  • 2 egg yolks
  • ½ ts green Tabasco
  • ½ ts Dijon mustard with tarragon, fine
  • ½ ts Worcestershire sauce
  • Maldon salt


Poached egg                     

  • 6 eggs, as fresh as possible




A recipe for the variation of the French bistro classic and the hugely popular Steak Tartare. The fries add a touch of crunch and warmth to the dish and contrast nicely with the salmon and poached egg. Our unique Stealth Fries Straight cut are coated with a transparent layer, making them crispier and giving them a longer holding time than regular fries.

  • Overview of all ingredients.
  • Skin the salmon on a blue chopping board.
  • Set a bowl on top of a larger bowl filled with crushed ice.
  • Now finely dice the salmon (0.5 x 0.5 cm brunoise) and cool immediately in the cold bowl.
  • Chop the shallot, chives, capers and cornichons very finely.
  • In a bowl, beat the egg yolks, mix with the finely chopped garnishes and season with tabasco, mustard, salt, pepper and Worcestershire sauce.
  • Now fold this dressing into the salmon brunoise and season with salt and pepper.
  • Finally, add the chives.
  • Portion the tartares to approx. 100 grams.
  • Make sure your eggs are as fresh as can be and cold. Before poaching the eggs, make sure you have a cold cup handy.
  • Bring at least 4 cm of water to a boil in a saucepan.
  • Using a whisk, swirl the water until a slow whirlpool forms. Make sure the water is around 90°C.
  • Crack an egg onto a slotted spoon to drain off the excess egg white. Let slide into the cold cup.
  • Gently let the egg slide into the centre of the water. Poach for 3-5 minutes.
  • Remove the egg from the water with a clean slotted spoon and blot off any excess moisture.
  • Dress the tartare on a plate or platter.
  • Place the poached egg on top of the tartare. Garnish with some fresh green salad and the fried capers.
  • Cut open the bag of Stealth fries straight cut and shake into a bowl.
  • Deep fry the fries until brown and crispy.
  • Serve these alongside the tartare.
  • Serve the horseradish sauce in a separate bowl alongside the dish.

Salmon tartare with poached egg and horseradish sauce