Recipe by Chef

Spicy Tropical Salmon Tartare

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Parve Parve
Medium Medium
4 Servings
1 Hour

No Diets specified

One thing I love to do for Pesach is to create recipes that just make everybody wow on the table. This beautiful tropical salmon tartare is the perfect way to celebrate Pesach and a whole new vibe to which your guests will say, “Wow, can we come back?!” 🙂


Spicy Salmon

  • salmon (cut into slices)

  • salt

  • black pepper

  • 1/4 cup olive oil

  • 1-2 tablespoons of schug (red or green)

  • 1/8 cup mayo

Salad 1 - Spicy Cucumber Salsa

  • 2-3 cucumbers, diced

  • 2-3 tomatoes, diced

  • 1 purple onion, diced

  • 3-4 seedless jalapeño, diced small

Dressing - Lemon Garlic Vinaigrette

  • 1 to 1 and 1/2 lemons, juiced

  • 3 tablespoons avocado oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons sugar

  • 2 teaspoons garlic powder

  • 2 tablespoons vinegar

Sauce 1 - Roasted Jalapeño Mayo

  • roasted jalapeños

  • 6-7 seedless jalapeño, halved

  • 4-5 whole garlic cloves

  • 1/8 cup olive oil

  • 1/4 teaspoon black pepper plus additional 1/4 teaspoon for the mayo

  • 1/2 teaspoon salt plus additional 1/4 teaspoon for the mayo

  • 1/2 cup mayo

  • 2 garlic cubes

Salad 2 - Tropical salsa

  • 2-3 mangoes, diced

  • 1 red onion, sliced thinly

  • 2-3 avocados, diced

  • 2-3 limes, juiced

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 2-3 cilantro cubes

Sauce 2 - Garlic Honey Mayo

  • 1/3 cup honey

  • 1-2 garlic cubes

  • 1/8 cup olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup mayo

For Serving

  • 4-5 pieces of matzah, crushed, plus additional for serving


Prepare the Salmon, Salads, and Sauces


Preheat oven to 400 degrees Fahrenheit. Salt and black pepper the salmon on a parchment-lined baking sheet. Drizzle olive oil lightly over salmon and rub in.


In a small bowl, mix the mayo and schug until combined. Spread over salmon evenly. Bake for 20-25 minutes. Once out, let cool.


Prepare Salad 1: In a medium size bowl mix the cucumbers, tomatoes, onions, and jalapeños. Add the lemon, oil, garlic powder, vinegar, salt, sugar, and black pepper. Mix well until combined. Set aside.


Prepare Sauce 1: Preheat oven to 400 degrees Fahrenheit. On a parchment-lined baking sheet, add the jalapeños, whole garlic, olive oil, salt, and black pepper. Mix. Put in the oven for 10-15 minutes. Once ready, let it cool completely. Once cool, chop everything up into small pieces. Add to a bowl and mix together with the mayo, garlic cubes, salt, and pepper until smooth and combined. Set aside.


Prepare Salad 2: In a medium-sized bowl, combine the mango, red onion, avocado, lime juice, salt, black pepper, and cilantro until combined. Set aside.


Sauce 2: In a small bowl, mix together the honey, garlic cubes, olive oil, salt, black pepper, and mayo until smooth and combined. Set aside.



On a small or medium size plate, take a large size cookie cutter and place it on one side of the middle. Spoon some of the matzah crumbs on the bottom in a flat disk.


Next, spread some of Sauce 1 on top of the crumbs. Add some of Salad 1 on top of sauce and flatten it gently. Then add more matzah crumbs, then Sauce 2, then add Salad 2, then on top more Matzah crumbs to cover. Carefully remove the cookie cutter.


Next to the tartare, on the side with more space, spoon some of Sauce 1 on the bottom add a slice of the salmon on an angle on top of the sauce. Drizzle Sauce 2 on top of salmon and add 2 pieces of matzah on the side to use as a cracker. Garnish with micro greens. Enjoy!

Spicy Tropical Salmon Tartare

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