Located within Sydney’s exciting new Chippendale dining district is Bistrot Gavroche – a true French bistrot, and one of the city’s rare authentic French experiences. Here, chef Frederic Colin shares his recipe for a classic French starter: salmon tartare. 


  • Tartare

  • 100g Fresh Salmon, finely cut

  • 5g Horseradish Sauce

  • 5g Extra-Virgin Olive Oil

  • Salt, to taste

  • Fresh Horseradish, grated to taste Lemon

  • Zest, to taste

  • Fresh Lemon Juice, to taste

  • Salad Topping

  • 30g Baby Romaine, chopped

  • Half an Avocado, chopped

  • 15g Cocktail Dressing

  • 1 Cherry Tomato, quartered

  • 1pc Lemon Wedge

  • 1tsp Fresh Chives

  • Extra Virgin Olive Oil, to taste


  • 1.

    Mix all the ingredients for the Salmon Tartare over an ice bath.

  • 2.

    Once evenly mixed and very cold, mould it in a ring in the centre of a plate.

  • 3.

    Then mix the salad topping ingredients together and place them on top of the tartare.

  • 4.

    Dot cocktail dressing around the plate, and place the cherry tomatoes on them.

  • 5.

    Sprinkle chives and olive oil around the plate, and place a lemon wedge as garnish.

  • 6.

    Remove the mould and serve immediately.

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