Sea Urchin Tartare with Puffed Salmon Skin

Sea Urchin Tartare with Puffed Salmon Skin

Sea Urchin Tartare with Puffed Salmon Skin - Makes 4 pieces

Chef's Note

To puff the salmon skin for this recipe you must dehydrate the skin in advance, so be prepared. If you have a dehydrator you can use this for best results.


  • Skin from 4 salmon portions
  • 8 pcs Sea Urchin Harvest Uni Gold
  • 1/2 an eschalot, finely diced
  • 1/2 Bunch chives, finely chopped
  • 1/2 a small pickled onion, finely diced
  • 3 Small cornichons, finely diced
  • 1 tsp Capers, diced
  • 1 Juice of half a lemon
  • 20ml Extra virgin olive oil
  • 200ml Vegetable oil, for frying
  • Chopped chives, to serve
  • Dill sprigs, to serve


  1. Pre-heat your oven to its lowest temperature.
  2. Remove all the scales and excess flesh from the salmon skins and lay on a wire rack over a tray.
  3. Place on the bottom shelf of the oven, leaving the oven door slightly open.
  4. Allow the salmon skins to dehydrate. This can take up to 6 hours. Just check the skin occasionally.
  5. Once the salmon skins are dry, place the vegetable oil into a small pot and bring to a high temperature.
  6. Fry the salmon skins in the oil until they puff up, remove with steel tongs, and place some paper towel. Set aside.
  7. Dice 4 pieces of sea urchin and mix with the remaining ingredients.
  8. Spoon some mixture onto the puffed salmon skins.
  9. Top with a whole piece of Uni Gold sea urchin, garnish with chopped chives and dill sprigs.

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