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1/5 Easy




Ingredients for 4 persons

1 ½ lb (675 g) skinless smoked salmon (sushi grade)
4 teaspoons finely chopped red onions
1 tablespoon finely chopped dill
1 tablespoon horseradish mousse
5 ml (1 teaspoon) lemon zest/juice
2 tablespoons sour cream
1 tablespoon horseradish mousse
1-2 teaspoons Oscietra caviar
Small blinis

Salmon tartare with red onions, dill, sour cream, horseradish mousse, and lemon zest. Topped with black coral chips, sour cream, and Oscietra caviar. Served on a blini and enjoyed with a glass of champagne.


  1. Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This keeps the fish cold during preparation.
  2. Using a knife, dice the salmon into small cubes and place them in the chilled bowl as you go.
  3. In a small bowl, mix together the red onions, dill, sour cream, and horseradish mousse until creamy.
  4. Season with salt (be careful with salt as the salmon and caviar are salty) and pepper, and mix thoroughly.
  5. Serve immediately on a blini and add two or three slices of salmon under the tartare as desired.
  6. Top the tartare with sour cream and 1-2 teaspoons of Oscietra caviar.
  7. Enjoy with a tall glass of champagne.

Recipe created by Darko Nenadovic, Chef at Edelweiss Catering, a leading caterer in Rapperwil.

Caviar featured in this recipe



From CHF 220.00