Life’s a Feast: Japanese salmon tartare with wasabi avocado and wonton crackers


Tartare, usually associated with steak, is a generalised term for dishes serving raw meats or fish. The cool, clean flavours of raw food from the sea do not need to begin and end at the sushi bar. In this recipe I have used salmon as the base for my tartare and combined it with simple Asian flavours that don’t overwhelm the fish. Additively delicious, simple and quick to create, you’ll be lucky if you haven’t nibbled it all away before your guests arrive!



500g fresh salmon fillet, finely-diced (check it is fresh that day)
3 spring onions, finely-sliced
2 tablespoons soy sauce
2 teaspoons mirin
1 teaspoons sesame oil
2 teaspoons black sesame seeds

Avocado topping
1 avocado, diced
Juice from one fresh lime (alternatively use lemon)
1 teaspoon wasabi

Micro-herbs (I used onion and alfalfa)
Ichimi togarashi (Japanese seven-flavour chilli pepper) optional
Fresh chives
Black sesame seeds

Crispy wonton
12 wonton wrappers cut into triangular quarters


1. Use very sharp knife to remove skin and dice (small squares) salmon. Do not be tempted to blend in mixer as it turns into a pasty mess.

2. In a medium bowl, mix salmon, spring onions, soy sauce, mirin, sesame seeds and sesame oil.

3. In a small bowl, combine lime juice and wasabi and mix thoroughly. Pour over diced avocado and gently toss to combine. Add salt to taste if needed.

4. For those wanting a healthier option for the crispy wontons, heat your oven to about 200 degrees. Lay wontons on baking paper on a tray and spray or brush with oil. Place in oven for about 5-6 mins until golden brown. Alternatively, heat some vegetable oil in a pan to a high heat. Pop in a few quartered wrappers at a time for about 10 seconds, then turn for another 10 seconds, then take out and drain on handy towels.

5. To serve, take about a 6cm wide ring mold or pasta cutter (if you do not have one, cut the top and bottom off a can or make a ring from tin foil). Spoon the salmon tartare into the ring mold evenly across 6 plates and press down gently so it holds its shape when you remove the ring.

6. Next top with the avocado, again spread evenly across the six plates. Top with a little micro herbs, chives, black sesame seeds and chilli if using. Place 5-6 wonton quarters on each plate and serve immediately.

NB: You can prepare the wontons earlier, letting them cool and popping them in an airtight container.