Smoked salmon traditional tartar with whine wine cream of Balsamic vinegar

Chop all ingredients.

Add salt, oil white wine balsamic vinegar and dill. Mix all ingredients well.

Grease the bowl or mould with a little oil and add the filling pressing firmly.

Pour the mixture on a dish.

Put a little rucola or lettuce cut into strips on the bottom of the dish as a garnish around the tartar and then, season.

Add some balsamic vinegar cream according to taste to enhance the dish flavour and to decorate.

We thank our blogger Charo for their collaboration in this recipe, you can visit his blog called “Charo y su cocina”.

Smoked salmon tartar

Balsamic Cream ideal for:

Shellfish | Chicken | Salads


  • 150 gr smoked salmon
  • ½  tomato
  • ½ onion
  • Some pickles
  • Some capers
  • 1 boiled egg
  • Salt
  • Oil
  • Dill
  • 15 ml Sibari White Wine Vinegar Cream

  • Difficulty


  • Cost

    Low (0,50 € per portion)

  • Preparation

    25 minutes

  • Season