Salmon tartare on pumpernickel

Salmon tartare on pumpernickel

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  • 1:15 Prep
  • Makes 26
  • Capable cooks

Serve fresh salmon on pumpernickel rounds for quick and easy finger food.

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Celebrations, Everyday easy


  • 2 (about 400g) skinless salmon fillets, finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons drained capers, coarsely chopped
  • 1 tablespoon coarsely chopped fresh dill
  • 2 teaspoons horseradish cream
  • 2 teaspoons vodka
  • Sea salt flakes & freshly ground black pepper
  • 1 avocado, halved, stone removed, peeled, finely chopped
  • 1 x 250g pkt cocktail pumpernickel rounds (Delba brand)
  • Small dill sprigs, to garnish


  • Step 1
    Combine the salmon, onion, capers, dill, horseradish and vodka in a medium glass or ceramic bowl. Taste and season with sea salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to chill and develop the flavours.
  • Step 2
    Add avocado to the salmon mixture and gently toss to combine. Spoon the salmon mixture among pumpernickel rounds. Garnish with dill and arrange on a serving platter. Serve immediately.

  • Author: Sarah Hobbs
  • Image credit: Chris Court
  • Publication: Australian Good Taste



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