Spicy salmon tartare with Panko and avocado

Spicy salmon tartare with Panko and avocado

  • Préparation

    Prep time: 30 minutes

  • Cuisson

    Cooking time: 0 minute

  • Portions

    Servings: 2 servings or 24 tapas




  • Pre-heat deep fryer to 375°F (190°C)


  • Finely dice salmon filets.

  • Chop shallot.

  • Finely chop capers.

  • Dice the avocado and mix with the lime juice.

  • Mince chives.

  • Cut wonton squares into triangles.

  • Mince garlic.

Salmon Tartare:

  • In a large bowl, mix the minced shallot, capers, chives, sesame seeds, and Haiku coriander.

  • Gently fold in the diced salmon.

  • Add Dijon mustard and drizzle with olive oil to coat the salmon mix.

  • Mix in the Sriracha sauce.

  • Season to taste.

  • Refrigerate until ready to serve.

Wonton Crisps:

  • Lightly fry won tons, about 2 minutes each side.

  • Place the fried wontons on paper to drain excess oil.

Mesclun Salad:

  • In a small bowl, mix the olive oil, balsamic & garlic vinaigrette, salt and pepper to taste.

  • Toss mixed salad greens with the dressing.


  • On a cold plate, tamp the salmon tartare into a cookie-cutter, add a layer of Haiku gluten-free Panko and top with diced avocado.

  • Firmly remove the cookie-cutter. Garnish with the wonton crisps.

  • Add a small serving of salad on the side.