Salmon and yogourt tartare with asian accents

The classic French technique meets Asian flavours: your guests will think you’re a true chef. This recipe must be prepared at the last moment in order to retain all the freshness of the ingredients.


  • 13 ½ oz (400 g)fresh salmon, skin off, cut into very small cubes
  • ½ mango, peeled, cut into very small cubes
  • ½ red pepper, diced
  • ½ oz (15 g)ginger, grated
  • 1 shallot, minced
  • ½ cup (125 ml)fresh coriander, minced
  • 1 clove garlic, chopped
  • 1 tbsp (15 ml)black sesame seeds
  • ½ cup (100 g)Olympic Organic coconut yogurt
  • 3 tbsp (45 ml)toasted sesame oil
  • Salt and pepper, to taste


In a bowl, combine the salmon, mango, red pepper, ginger, shallot, coriander, garlic, black sesame seeds, yogurt and sesame oil.