Salmon Tartare with Sous Vide Cumquats


The cumquats in this recipe add a real zing to a lovely summer starter or main course. Light and fresh, this flexible dish can be enjoyed as either a small entree or a larger main.



For the Salmon:

400g Organic Salmon, skinned / trimmed and finely diced

2 tbsp. Chopped Caper

2 tbsp. Chopped Gherkin

1 tbsp. Chopped Dill

1 tbsp. Finely Chopped Shallot

2 tbsp. Finely Chopped Cucumber

Lemon Juice

Olive Oil


For the Cumquat:

300g Cumquat

1 tsp Cinnamon Powder

150mls Grand Marnier Liqueur

Zest of 2 oranges

150g Sugar

20 Basil Leaves

Mixed Salad Leaves

Granary Bread



In a small saucepan add the Grand Marnier, cinnamon, sugar, basil leaves and orange zest. Gently simmer, then set aside to cool.

Cut the cumquats in half, pop out any visible seeds and place in a vacuum pouch.

Add the cooled liquid, then seal using a vacuum sealer. Chamber vacuum sealers work best for sealing liquids.

In a preheated water bath at 85 degrees Celsius, poach for 1 ½ hours then set aside to cool.

In a bowl add the salmon, caper, gherkin, dill, shallot and cucumber. Season with salt and lemon juice then combine together.


To serve

To serve, press the salmon into a cutter mould, remove the mould and top with a few dressed salad leaves.

Take the cumquat from the pouch and serve with the salmon and the granary bread.


Time: 2 – 3 hours, including 1.5 hours cooking time. Serves 6 as an entree, or 3 as a main dish.



Image and recipe: Sous Vide Tools