Salmon timbale

  • 2 persons
  • cooking time: 20 min
  • difficulty


  • 180 gr fresh salmon, skin off
  • 1 tbsp shallot, chopped
  • 1 tbsp dill, chopped
  • 1 tbsp chives, chopped
  • 2 spring onions, sliced
  • 30 gr sour cream
  • 2 tsp dijon mustard
  • 1 lemon
  • 1 avocado
  • romain lettuce
  • 1 tbsp white wine vinegar
  • 3 tbsp vegetable oil
  • 5 cherry tomatoes
  • 5 slices of smoked sockeye/keta salmon
  • toast
  • salt and pepper

How to prepare

I am making an AMAZING Salmon Timbale, with super fresh Sockeye Salmon, which was just caught right here at Cohoe Beach in Alaska.

The French call this beautiful dish ‘Tartar de Saumon’, but we’ll just call it a Salmon Timbale; which is a salmon tartar wrapped in cold smoked salmon with a lovely crunchy avocado salad on the side.


  • 1 Cut the salmon in pieces of half a centimeter.

    Take the bowl and mix the shallot, dill, chives (save a little bit of chives for later) and the spring union with the salmon.

    Add the sour cream and the mustard. Now squeeze the lemon and mix well. Season with salt and pepper.

    Mix everything together.
  • 2 Take some slices of smoked salmon and place them like a layer on your work board.

    Place a heaped tablespoon of your salmon tartar on the smoked salmon, and fold the smoked salmon like a package around the tartar.
  • 3 Mix one teaspoon of dijon mustard with one part of white wine vinegar, and 3 parts of vegetable oil. Add the remaining chives.

    Mix some sliced cherry tomatoes with the vinaigrette.
  • 4 Serve the salmon timbale with some slices of avocado, the cherry tomatoes, a few leaves of romaine lettuce and a slice of toast. Don't forget your vinaigrette!

    To really finish off your dish, place a scoop of salmon roe on top off your timbale.

Norwegian Salmon fillet