Salmon tartare wrapped in smoked salmon and laid on a bed of marinated dill cucumbers

Recipe from: 11/1/1993 12:00:00 AM
Ingredients 8
Servings 1


  • dill cucumbers
  • 1
    English cucumber, peeled, sliced and marinated in a dill vinaigrette for 1 hour
  • 60
    smoked salmon
  • 80
    fresh salmon trout, sliced
  • 10
    finely chopped onions
  • 5
    fresh dill, finely chopped
  • salt and pepper


1. Arrange clingfilm in a 175 ml soup ladle or use individual dariole moulds. 2. Line the ladle or dariole moulds with smoked salmon. 3. Mix sliced salmon trout with onions, dill and season with salt and black pepper. Fill salmon-lined moulds with tartare mixture. Fold overlapping salmon bits into ladle. 4. Arrange marinated cucumbers, overlapping into a circle on a plate, turn mould upside down and place onto a cucumber circle.

Read more on: fish/seafood

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