250g fresh salmon 

2 slices of smoked salmon

1 shallot

3 tbsp olive oil

juice of 2 lemons 

2 tsp chives

salt and pepper 

1 tbsp cilantro

1 avocado

1/2 mango


  • cut salmon fillets and smoked salmon into small cubes and pieces, place in the bowl and mix with lemon juice, olive oil, chopped chives , shallot, cilantro, salt and pepper
  • adjust taste with more lemon juice if needed and set aside in the fridge for 30 min
  • cut avocado and mango into small cubes, add lemon juice and cilantro and place in the fridge aswell
  • while things are cooling in the fridge make a quick side salad, using vegetable peeler shave zucchini and carrot, then roll them up and whisk up a quick miso dressing, mix olive oil, soy sauce, honey, lemon juice, ginger,  sesame seeds and miso paste
  • to assemble the plate,using stainless steel round form start with a layer of avocado and mango then layer of salmon tartare on top, decorate with fresh cilantro or chives
  • place rolls of zucchini and carrot next to it and "fill" each roll with a little bit of miso dressing