Salmon tartare with pickles and cured egg yolk

Check out this vibrant salmon tartare with cured egg yolks and pickled veg. Buy clean as opposed to frozen salmon fillets – the more energizing, the higher

Salmon tartare with pickles and cured egg yolk
Salmon tartare with pickles and cured egg yolk


  • skinless salmon fillet 400g, diced into ½ cm pieces
  • wasabi paste to serve
  • sesame or rice crackers to serve


  • soy sauce 75ml
  • mirin 50ml
  • caster sugar 50g
  • Clarence Court Burford Brown egg yolks 6


  • rice vinegar 100ml
  • caster sugar 50g
  • Szechuan peppercorns 2 tsp, toasted until fragrant
  • dried chili flakes 2 tsp
  • sea salt ½ tsp
  • radishes 150g, finely diced
  • mooli 150g, peeled and finely diced
  • cucumber ½, peeled, deseeded and finely diced
  • red chili 1, deseeded and finely sliced
  • shallot 1, thinly sliced
  • ginger ½ a thumb-sized piece,, finely chopped


  • STEP 1For the soy-cured egg yolks, whisk together the soy, mirin, and sugar until fully dissolved. Carefully add the egg yolks, ensuring you don’t break them, spoon over some cure, cover and chill for 6-8 hours.
  • STEP 2For the pickled veg put the vinegar, sugar, 100ml of water, peppercorns, chili flakes, and salt into a small pan and heat gently until the sugar is fully dissolved. Put the remaining ingredients into a bowl and pour over the hot pickling liquid. Mix well, cover and chill for 2 hours.
  • STEP 3When ready to serve, put the diced salmon into a bowl and add 2 tbsp of the curing liquid from the egg yolks and mix gently. Drain the pickles and stir these gently through the salmon.
  • STEP 4Pile the salmon onto the middle of 6 plates, put a cured egg yolk on top of each, a splodge of wasabi on the side of each plate and some sesame or rice crackers to serve.
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