Verlasso Salmon Tartare with Spicy Sesame, California Avocado and Pink Peppercorns

Serves 6


  • 1 pound center cut Verlasso salmon fillet, skin off
  • 1 teaspoon crushed pink peppercorn
  • 2 to 3 small shallots, peeled and minced
  • 2 tablespoons chopped chives
  • 2 ripe avocados, cut into a dice (optional)
  • Tartare dressing (recipe follows)
  • Fresh radish sprouts for garnish
  • Rice crackers for serving

For the Tartare Dressing

  • 3 tablespoons mayonnaise
  • 1 ½ tablespoon sesame oil
  • 2 tablespoons lime juice
  • 1 ½ teaspoons kosher salt


  1. Tightly wrap the whole fillet in plastic wrap and freeze for six hours.  This makes it sushi grade quality and much easier to slice.
  2. Prepare the dressing and set aside until ready to use.
  3. Dice the salmon by first slicing in ¼ inch slices.  Next, cut those slices into ¼-inch strips and lastly into ¼-inch cubes.  Place the diced fish into a medium mixing bowl.  Add the peppercorn, minced shallots, minced ginger, chives and avocados.  Pour the dressing over the fish and mix well, but gently, to incorporate all of the ingredients.
  4. Combine all of the ingredients in a small bowl and stir well. 
  5. The tartare is ready to eat, but can hold up to 4 hours in the refrigerator.
  6. Place the tartare in individual bowls and lay the radish sprouts over the top for garnish. We often serve this with rice crackers.