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Salmon Tartare

Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores.

Salmon Tartare

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at
Course Appetisers


  • 400 g Fresh Raw Sashimi-Grade Salmon, diced It is essential to use only the freshest salmon in this recipe
  • 1.75 tsp Simon Johnson Dijon Mustard
  • 3 tsp Simon Johnson Mayonnaise
  • 1.5 tbsp Chopped Chives plus extra to garnish
  • 1.5 tbsp Simon Johnson Salted Capers drained & rinsed
  • 1.5 tbsp Simon Johnson Cornichons chopped
  • 2 tsp Pons Extra Virgin Olive Oil
  • Tasman Sea Salt to taste
  • Cracked Black Pepper to taste
  • 1 Lemon juiced, or to taste
  • Simon Johnson Linguette


  • In a medium bowl, gently combine all the tartare ingredients, except for the lemon.
  • Taste and season with salt and pepper.
  • Cover with plastic wrap and refrigerate until almost ready to serve.
  • Just before serving, add the lemon juice, stir through gently and season to taste.
  • Sprinkle with reserved chives and serve with Linguette.


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