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Tartare au gravlax de saumon

Salmon Gravlax Tartare

Preparation time: 25 minutes
Waiting time: 4 to 12 hours (for the gravlax)
Servings: 4 tartars


With the temperature constantly rising, we've prepared a recipe that's as tasty as it is refreshing: salmon gravlax tartare!

This version, created in collaboration with Refuge Soins Naturels, will require a little more preparation than your standard tartare recipe, but the result will be absolutely FA-BU-LOUS!

Needless to say, in our opinion this is THE best way to eat tartare. Enjoy!


For the salmon gravlax

  • 1 1/2 lbs of tartare quality salmon (650/700g)
  • 1 cup maple syrup
  • 1/2 cup coarse sea salt

For the salmon gravlax tartare

  • 1 and 1/2 lbs of salmon gravlax (650/700g) diced
  • 1 tbsp. coarsely chopped capers
  • 4 tsp. finely chopped French shallots
  • 8-10 finely chopped Gherkins style pickles
  • 1 tsp. old-fashioned mustard
  • 1 tsp. maple syrup
  • 1 to 2 tbsp. of Fresh Mayonnaise Maison Orphée
  • 1 tbsp. sriracha (or more to taste)
  • 2 tbsp. chopped fresh chives
  • The juice of one lemon
  • 1 tbsp. cider organic red wine vinegar


1. For the gravlax, remove the skin from the salmon and place the entire salmon in an airtight container. Add the maple syrup and sea salt and rub the salmon. Close the container and leave in the refrigerator for at least 4 to 5 hours, ideally 12 hours.

2. Once the gravlax is ready, remove the salmon from the refrigerator and rinse it well under cold water, rubbing a little to remove the excess salt.

3. Fill one bowl with ice cubes and place a second bowl on top to keep the fish cold while preparing the tartare. 

4. On a work surface, using a good knife, cut the salmon into small cubes and place them in the cooled bowl as you go.

5. Add the rest of the tartare ingredients to the salmon and mix well. If necessary, adjust the seasoning with salt or maple syrup according to your preference.

6. Serve immediately with a green salad, croutons or vegetables of your choice.

7. Enjoy!


Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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