Tartar of smoked salmon, orange and avocado

Tartaar van zalm en sinaasappel 3
We absolutely love tartar! You can also vary endlessly with fruit, vegetables, fish or meat. Present it beautifully and you are guaranteed to score!
5 van 3 Stemmen
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Tapas, Entrées, Fish
Cuisine Own recipe
Servings 6 persons
Calories 186 kcal


  • sharp knife


  • 300 gr smoked salmon fillet
  • 1 avocado
  • 1 orange
  • ½ cooked beetroot
  • 1 spicy small red pepper
  • 2 tbl spoon honey
  • pinch black pepper
  • ½ lime juice
  • pinch salt
  • 1 tbl spoon olive oil
  • tbl spoon yogurt
  • pinch white pepper
  • ¼ teaspoon spicy red pepper powder
  • ½ red onion
  • 2 tablespoon capers
  • 2 tablespoon salmon or lumpfish eggs
  • 1 tablespoon chives


  • I prepare the different layers separately and then build the turret. We start with the salmon:
  • Cut the salmon fillet into cubes of 5 mm x 5 mm, so as small as possible. Don't do this with regular slices of salmon because you can't cut a tartar from it and you will get a sloppy result. Cut the red onion into as fine cubes as possible. Now mix the salmon, red onion, yogurt, spicy paprika powder and the capers together and season with some freshly ground black pepper. Set aside.
  • Cut the peel from the orange. (I do that by first cutting off the head and end and then cutting from top to bottom just below the skin.) Then cut out the parts between the membranes so that you have nice wedges. Cut these wedges into 3 pieces and let them drain in a colander. Mix the pieces with the honey and finely chopped red pepper. Set aside. Let it drain for a while before using.
  • Remove the skin and pit from the avocado. Cut it into small cubes. Mix the cubes with the olive oil, lime juice and season with salt and pepper. Set aside.
  • Cut thin slices of the cooked beetroot.
    Take a metal ring (for building the tower). Start with the avocado mixture. Place about 2 cm of the mixture and press down well with the back of a spoon. On top of that you put a layer of the beetroot slices. Then a layer of +/- 2 cm orange mixture. (let them drain well before using). The last layer is the mixture of smoked salmon. Again, press well with the back of a spoon.
    For the presentation I finished it off with a spoonful of fish eggs and shredded chives.
    Now gently raise the ring and a beautiful dish appears… Let it taste!


Tartar of smoked salmon with orange… what a delicious combination! I made the orange parts nice and spicy in contrast to the soft avocado. For the salmon, I looked out for a smoked salmon tenderloin and cut it into small cubes. I love combining the slightly smoked taste of this salmon with sweet fruit and beetroot. You can already find a dish of tartare of salmon, beetroot and hazelnuts on the website. For the presentation I started working with a metal ring, very simple and you immediately have an amazing result. An ideal dish if it can be a bit more festive and you can prepare it an hour in advance. Be sure to try this dish yourself and feel free to post a photo of the result… Buen provecho  ? 


Calories: 186kcalCarbohydrates: 14gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 29mgSodium: 481mgPotassium: 373mgFiber: 4gSugar: 10gVitamin A: 301IUVitamin C: 29mgCalcium: 32mgIron: 1mg
Keyword tartar, finely cut, smoked salmon recipe, tartar recipe, smoked salmon tartar
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!


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