Salmon tartare

With hazelnut, dried olives, fennel and a mascarpone and dill dressing

Fennel Salmón Tangerines


For 10 servings

Salmon tartare

800 g salmon filet

200 g salt

2 tangerines, the zests

2 shallot, diced

50 ml olive oil

1 lime, the zests


1 fennel bulb

100 ml rice vinegar

1 lime, the zests

2 g salt

Dill oil

80 g dill

200 ml sunflower oil


200 ml Debic Cream Plus Mascarpone

30 g tangerine juice

10 g cider vinegar

1 tangerine, the zests

1 g salt

50 ml dill oil

Dried olives

40 Taggiasca olives


20 hazelnuts roasted

30 dill tips

Maldon salt crystals


Salmon tartare

Mix the salt and the tangerine zests.

Place the salmon fillets on a layer of salt and cover with the rest of the salt.

Leave to marinate in the refrigerator for 2 hours.

Rinse and dry the fillets well.

Keep covered in the refrigerator.


Clean the fennel and slice into thin strips using a Japanese mandolin.

Marinate the sliced fennel in the rice vinegar, lime zest and salt.

Vacuum seal and let marinate for at least 4 hours.

Dill oil

Mix the dill together with the sunflower oil in the blender for 20 minutes until it is above 70 °C.

Pass through a fine sieve and store in a squeezy bottle.


Add the tangerine zest, juice, vinegar and salt to the Debic Cream Plus Mascarpone and let it infuse for 4 hours.

Pass through a fine sieve.

Mix the dill oil into the mascarpone cream à la minute and season with salt.

Dried olives

Rinse the olives well and dry in the dehydrator at 50 °C for 12 hours.

Store in a tightly closed container with silicone granules.


Cut the salmon à la minute into tartare and mix with the finely sliced shallot, lime zest and olive oil.

Arrange the tartare on the plate using 2 rings.

Finish the dish with the fennel, the dried olives, the hazelnuts, the dill tips and the dressing.

Alternative presentation

Instead of chopping the salmon into a tartare, it is also possible to slice the marinated salmon and serve it with the dressing on the side.

Topped with the sliced fennel.