Salmon and crab tartare Recipe

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  • Healthy





Nutrition per portion

Calories 192 kCal 10%
Fat 15g 21%
  -  Saturates 7gg 35%

Buy a pot of ready-prepared crabmeat and mix together with salmon to make this really easy dinner party treat that looks so impressive.


  • 100gcarton white crabmeat140g packet smoked salmon, finely chopped
  • 4 spring onions, finely sliced
  • 2 level tbsp chopped fresh dill
  • 1tbsp virgin olive oil
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • 200ml carton creme fraiche
  • 1-2 level tsp horseradish sauce or relish
  • To garnish:
  • Sprigs of dill
  • Slices of lemon
  • Lumpfish roe
  • Salad leaves


  • Line a small baking sheet with cling film and place the 4 metal rings on the tray.

  • Put the crabmeat, smoked salmon, spring onion, dill, olive oil, lemon juice and seasoning into a bowl and mix well.

  • Divide the mixture between the 4 rings, pressing it down firmly.

  • Mix together the creme fraiche and horseradish sauce or relish and spread it over the top of the fish mixture.

  • Chill the fish for at least 2hrs, or overnight.

  • Slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring. Garnish each with a sprig of dill, a quarter of a slice of lemon and some lumpfish roe, and serve with salad leaves. (Not suitable for freezing).

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Top Tip

Woman's Weekly cookery editor Sue McMahon says: It may seem like a lot of work to prepare crab, but more supermarkets are now selling pots of crabmeat ready picked - just take care, because it may still contain some shell. If buying a whole crab, it's easier to buy one ready-cooked, and ask the fishmonger to remove the dead man's fingers, which are the gills and the poisonous part of the crab.