Smoked Salmon and Oyster Tartare | Recipe by

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Smoked Salmon and Oyster Tartare | Recipe by

Smoked Salmon and Oyster Tartare

Smoked Salmon and Oyster Tartare Smoking Gun Recipes oyster, salmon, tar tar, fresh, snacks, smoking, smoke, english
Smoked Salmon and Oyster Tartare
  • PREP TIME: 50 mins
  • DIFFICULTY: medium
  • SERVES: 4


  • 500g Organic Fresh Salmon (skinned and cleaned)
  • 4 Oysters shucked (retain flesh and juice)
  • 3 tblsp Fresh Dill chopped – retain a few leaves for garnish
  • 1 tblsp Baby Caper Berries
  • 1 tblsp Finely Chopped Gherkin
  • Zest of ½ Orange
  • Zest ½ Lemon
  • Juice of ½ Orange
  • Juice of ½ Lemon
  • ½ Green Apple finely diced
  • 2 tblsp Extra Virgin Olive Oil
  • Pinch Cayenne Pepper
  • Salt to Taste
  • Whisky Wood Smoking Chips (slightly dampened with Lemon Juice)



  1. In a bowl combine the Orange and Lemon Juice, Olive Oil, Cayenne Pepper, Caper Berries, Chopped Gherkin and Oyster Juice.
  2. Load the smoking gun chamber with the wood chips.
  3. Using the hose attachment, fill the container with smoke and cover with cling film – leave to stand for 5 mins
  4. After whisking – Repeat this process a further 3 times, covering each time and leaving to stand this process will impact a delicate smoke flavour into the liquid
  5. Finely dice the Fresh Salmon and Oyster together until at desired texture.
  6. Gently fold in the chopped dill
  7. Mix the Salmon and Oyster together with the smoked citrus liquids stirring gently.
  8. Season to taste. Remember the Oysters will provide a little salty flavour

Serving suggestion:  Serve with a little raw peel Asparagus lightly dressed with Olive Oil and Lemon and Crisp Rye Bread

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