Salmon tartar and Orange Dressing


  • 120 g fresh salmon
  • 40 g smoked salmon
  • 1 lime
  • 1 orange
  • Some herbs and veg (rocket salad, beetroots, etc.)
  • 1 white baguette


  • Chop the salmon.
  • Grate the zest of the lime and cut it into matchsticks.
  • Blanch the zest three times and cool.
  • Season the tartar with salt, pepper, lemon juice and the Orange Dressing.
  • Cut the baguette into fine pieces.
  • Drizzle the bread with oil, season with salt and dry them for 3 min in a 200° oven.
  • Season the young shoots with some olive oil, salt and pepper.


  • Put the tartar in two ring moulds and make a nice line with the dressing in between the two tartars.
  • Place the bread crisps on top of the tartar together with the young shoots.