Salmon Tartar

Romaine’s Story

I’m from Lyon, the “gastronomic capital” of France. Passing recipes to the next generation is a great French tradition, and one of the reasons why the home cooking in France is so good.

Your mum will teach you recipes from her mum and you will pass it on to your children. People cook old-style recipes, and usually they are the best ones, because a lot of people have improved the recipe.

I abandoned my career as an engineer to create The French Smokehouse, producing French-style smoked salmon, which I smoke and slice by hand. French smoked salmon is a delicacy, and I was unable to find anything like it in Australia.

We eat salmon a lot in France, especially at Christmas and in the winter time. It is a great treat. We eat it with toasted bread and some very salty butter and lemon and a little bit of dill. It’s just wonderful.


Serves: 4

500g sashimi-grade salmon or quality smoked salmon
2 avocados

100ml olive oil
1 teaspoon of grated fresh ginger
Juice of 3 lemons
Coriander, to garnish
Salt and pepper, to taste


1) Simply dice the salmon and avocado, and mix together gently. Present on a plate or in a nice glass.

2) To make the dressing, mix together the olive oil, ginger and lemon juice.

3) Dress the salmon, garnish with coriander and season with salt and pepper to taste.

Photo: Patrick at Knightbefore_99.

For more on Romaine’s story and French cuisine, see our feature story here