How do I store the salmon tartare and confit yolks in the fridge?

You can store the tartare covered for up to 24 hours in the fridge. Store the confit yolks in olive oil in a sealed jar, also for a maximum of 24 hours in the fridge. The texture stays best if served immediately.

Can I make the horseradish cream in advance?

Yes, you can make the cream a few hours in advance and store it covered in the fridge.

Do I really need to smoke the salmon? Can I skip it?

Smoking gives the dish its character and subtle depth. You can use a cold smoker or achieve a light smoky flavor with smoked salt or a smoke aroma, but the result will be different—less "wow."

How do I know when the egg yolk confit is ready?

After about 20 minutes at 60–63 °C, take one out and test by gently pressing: you want the yolk to still be soft/runny. Leave it a little longer if you want it firmer.

Can I replace or omit the Nduja oil?

Yes, you can skip this step for a milder finish or replace it with a spicy olive oil or chili oil. However, the Nduja oil gives a unique flavor, color accent, and luxurious feel that complements this dish well.

Salmon tartare with confit yolk, horseradish cream, and nduja oil

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A luxurious starter that impresses without becoming unmanageable. With a little preparation, you can cold smoke salmon, brine à la gravlax, and elegantly dress a tartare. Finished with a confit egg yolk, Nduja oil, and horseradish cream – a perfect balance of fresh, creamy, and spicy.

This dish is ideal for a dinner with friends or family, or as a luxurious starter for a festive occasion.

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Ingredients

What do you need?

Quantity: 4P

For the salmon tartare
600–680 g salmon fillet (boneless and skinless, approx. 150–180 g per person)
200 g coarse sea salt
160 g brown sugar
1 handful of sea asparagus
1 large sweet-sour pickle
1 tbsp capers
1 teaspoon mustard
1 tbsp finely chopped flat-leaf parsley
1 tbsp olive oil
Pepper and salt from the grinder
For smoking
2 sprigs of dried herbs (rosemary or oregano)
Pepper & salt to taste
Blow torch + fireproof bowl

For the confit egg yolks
4 fresh egg yolks (free-range)
150 ml olive oil
1 clove of garlic
2 sprigs of rosemary

For the horseradish cream
1 jar of sour cream
1 tbsp grated horseradish
Pepper & salt
Extra sprigs of sea asparagus for decoration

For the Nduja oil
100 g Nduja
4 tbsp neutral oil

600–680 g salmon fillet (boneless and skinless, approx. 150–180 g per person)
200 g coarse sea salt
160 g brown sugar
1 handful of sea asparagus
1 large sweet-sour pickle
1 tbsp capers
1 teaspoon mustard
1 tbsp finely chopped flat-leaf parsley
1 tbsp olive oil
Pepper and salt from the grinder
For smoking
2 sprigs of dried herbs (rosemary or oregano)
Pepper & salt to taste
Blow torch + fireproof bowl

4 fresh egg yolks (free-range)
150 ml olive oil
1 clove of garlic
2 sprigs of rosemary

1 jar of sour cream
1 tbsp grated horseradish
Pepper & salt
Extra sprigs of sea asparagus for decoration

100 g Nduja
4 tbsp neutral oil

Make it veggie!

Replace salmon with firm smoked tofu or roasted sweet potato cubes. Brine and smoke for 1–2 hours. Confit yolks: replace with quail eggs or vegan "yolk" (e.g., mango/turmeric). Horseradish cream can be plant-based. Nduja oil remains the same (or replace with spicy oil).

Preparation method

How do you make this?

Brining the salmon
Mix coarse sea salt and brown sugar. Place a first layer in a dish, place the salmon fillets on top, and cover completely with the salt-sugar mixture. Let it sit for 2–8 hours (longer = firmer texture). Rinse well afterward and pat dry.

Smoking the salmon
Place the salmon on a plate or wooden board. Crumble the herbs into a fireproof bowl, light with a blow torch, and place next to the salmon. Cover so the smoke stays contained. Smoke for about 15 minutes, depending on the desired intensity.

Cutting and mixing for the tartare
Cut the salmon into cubes, not too small. Mix just before dressing with finely chopped sea asparagus, pickle, capers, parsley, pepper, salt, mustard, and olive oil.

Confit egg yolks
Preheat the oven to 60–63 °C. Place garlic and rosemary in olive oil, add the egg yolks, and cover with a small plate. Confit for 20 minutes; feel for softness with a finger for runny yolk, longer if firmer is desired.

Horseradish cream
Whip sour cream with grated horseradish, pepper & salt until fluffy.

Nduja oil
Heat 100 g of Nduja + 4 tbsp of neutral oil just below boiling point and strain through kitchen paper.

Dressing
Divide the tartare over 4 plates (preferably using rings). Place the confit yolk on top of the tartare. Spoon the horseradish cream alongside and finish with sea asparagus and a few drops of Nduja oil.

Serve immediately.