Salmon & Beetroot Tartare With Goat’s Cheese – Chef Bal Krishna Shrestha

Serves: 4 people
Preparation time: 30 minutes


  • 140g fresh salmon fillet
  • 60g goat’s cheese
  • 80g cooked & chopped organic beetroot
  • 10g chopped spring onion
  • 1tsp chopped fresh coriander
  • ½tsp chopped green chili
  • 1tsp ground mustard or whole grain mustard
  • 1tsp toasted fennel seeds
  • 1tbsp lime juice
  • 1tbsp olive oil
  • Seasoning to taste
  • Garnish: Fresh coriander cress & Lime wedges

Method of Preparation

  • Firstly skin and pin bone the salmon fillets then chop into very small pieces.
  • Make small individual balls of goat’s cheese with your hand.
  • In a separate bowl, mix gently the chopped salmon, beetroot, spring onions, green chili & coriander.
  • Then add mustard, fennel, seasoning, lime juice & oil.
  • Mix it well with a rubber spatula until all ingredients are well combined.
  • Transfer tartare to a clean bowl & cover with cling film. Leave in the fridge until needed.
  • Remove the salmon tartare from the fridge & place it onto 4 plates.
  • Decorate with goat’s cheese, coriander cress & lime wedges.
  • Serve immediately as a starter.

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