Salmon Tartar Tartine - Chef Sabrina Mancin

Salmon Tartar Tartine

This delicious open-faced sandwich combines many of my favorite ingredients; salmon, yogurt, Dijon mustard and tangy cornichons. It’s a breeze to make and I hope you enjoy it as much as I do!


• 227g = ½ lb raw salmon*
• ¼ cup Cornichons
• 2 T of the seeds and spices from the brine of the cornichons**
• 2 T goat’s or sheep’s milk yogurt (or your favorite plain yogurt)
• 1 T Dijon mustard
• 3 T extra virgin olive oil
• salt and pepper to taste
• About 4-5 slices of your favorite bread, slightly toasted
• Cilantro or your favorite Micro greens to serve and decorate

* Since you’ll be cutting the salmon, you are better off getting the tip which is usually less expensive than the center cut.

**Otherwise, you can combine:
• 1 tsp coriander seeds
• ½ tsp black peppercorns
• ½ tsp mustard seeds
• 3 T Apple or champagne vinegar


Serve with some micro greens and a drizzle of evoo.

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