Fish Tartar

For four persons

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Mix all ingredients with the fish, let cool. Serve on watercress and garnish with olives and onion rings. Buttered toast is a suitable accompaniment.
Refrigerate Fish Tartar for approx. 1 hour before serving.

Source: Recipe by Carlotte Lehmann,


300 g Salmon or filets of Lemon Sole, Perch, etc., finely chopped.
100 g watercress, as garnish
1 onion, minced
1 onion cut in rings
1 TBS lemon juice
1 TBS white wine
White pepper
Onion power
Black olives

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