Un tartare un peu différent – Tartare de saumon, wasabi, sésame et avocat

This is such an overdue post, since this salmon has been one of my favorites for such a long time. I used to make a similar tartare with ahi tuna (or as we call it in France thon rouge, red tuna), but due to the extinction of wild tuna in East Atlantic Coast and Mediterranean Sea, I stopped buying it and consuming it. I think that’s the least we can do to protect the species. In France, many famous chefs such as Joël Robuchon, Gaël Orieux, Alain Ducasse and many others are committed to not serve Ahi tuna and other endangered species in their restaurants. According to the experts by year 2050, fishes will have disappeared from the oceans.

Sometimes I feel so guilty for consuming animal products, and definitely want to contribute more to protecting our planet, and maybe one day become a complete vegetarian…but I am not there yet.

I fall in love with wasabi oil, it’s one of those flavored oil that I barely use, most of the time flavored oils have an artificial flavor, but I found this wasabi oil (I don’t remember exactly where) that is incredibly tasty and enhances all kinds of fish tartares and gives it a crisp and fragrant Asian “note”, le saumon a une petite note asiatique!

There are many versions of salmon tartare, and many ways to prepare it, but this one is quite appealing and very pleasant if you like Asian flavors. The beauty of it, is it’s perfect when you have guests, you can prepare it ahead and refrigerate it, you just need to plate it at the last minute. Et voilà, c’est prêt! I think that’s what I’ll make for my Saturday night dinner party.

Ingredients for 2-3

  • 5.30 oz (or 300 g) of fresh salmon, finely diced
  • 1/2 avocado, diced
  • 1/2 red onion, finely diced
  • 1 tsp black sesame seeds, toasted
  • 1 tbs ponzu shoyu
  • 1 tsp soy sauce
  • juice of 1/2 lemon
  • 1 tbs wasabi oil
  • 1/4 tsp cayenne pepper powder
  • 1 tsp sesame oil
  • 1 tbs cilantro, chopped
  • 1 scallion, finely chopped
  • 1/2 daikon radish, thinly sliced
  • sichuan pepper
  • salt


In a mixing bowl, combine salmon with all the ingredients except for daikon. Mix carefully all ingredients together. Refrigerate for about one hour.

Place daikon in a small plate and arrange salmon tartare on top.

Decorate with avocado, sesame seeds and cilantro. Serve with toasted baguette.