Minced salmon

A technique for making a smooth and creamy version of salmon tartare. Use ultra-fresh salmon and an olive oil that packs flavour. You can use the thinner parts of the salmon belly for this recipe, as these contain more fat. You can use the salmon raw or fry it as you would a coarse beef tartare.

Makes 1kg.

Minced salmon

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salmon belly fillet, skin removed



olive oil

As needed:


salt and pepper

Preparation method

  • Pat the salmon belly dry with paper towels.
  • Chop the salmon into pieces.
  • Mix with the olive oil and season with salt and pepper. 
  • Push through the mincer with the 3mm plate attached twice.
  • Shape into the desired size.

Serving suggestions

  • As a component in a starter with several structures of salmon.
  • As a component in a salmon sandwich.
  • Delicious served with an avocado crème, sour cream, and capers.
  • Fried as a coarse salmon tartare or as a salmon burger.

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