Tartare of Huon Salmon and Huon Tasmanian Hand-Milked Salmon Caviar


  • 260g Tasmanian Salmon Caviar
  • 800g Fresh Huon Salmon (Skin off, centre cut portion)
  • 150g Creme fraiche
  • 1/2 tsp Orange zest
  • 2 tsp Lemon zest
  • 2 tblsp Finely chopped Parsley, Chervil, Chives and Dill
  • 1 1/2 Escallots (Finely diced)
  • 1 Juice of a lemon


  1. 1
    With a sharp knife carefully dice the fresh Huon Salmon into 5mm dice/cubes and refrigerate.
  2. 2
    For the tartare, combine diced salmon with all other ingredients reserving the caviar for garnish. Taste and adjust with lemon juice, salt and pepper.
  3. 3
    Serve immediately in chilled glass or serving spoons with a generous spoonful of Hand-milked caviar. This fresh and tasty serving suggestion was put together by our very talented chef and Victorian Sales Representative, Simon Smits.