Salmon Tartare

by Dale Hürlimann, Head Chef at The Pavilion

The fabulous newly-opened The Pavilion at Heacham Manor has brought a new standard of dining to west Norfolk. Their talented head chef, Dale Hürlimann, trained at one of the world's top three schools for hospitality and is introducing local diners to an outstanding level of creative dishes. Why not try making one of Dale's delicious creations of salmon tartare with pickled cucumber, baby beetroot and cream cheese stack, drizzled with a lemon caper vinaigrette…

Ingredients & Method

Salmon Tartare

  • Smoked salmon (diced) - 200g
  • Capers (diced) - 30g
  • Chopped dill - 10g
  • Lemon juice - 40g
  • Chopped parsley - 10g
  1. Gently combine ingredients together then allow to stand for 1 hour in the fridge.

Pickled Candy Beetroot

  • Sliced candy beetroot - 2 large beetroot
  • White wine vinegar - 100ml
  • Bay leaves - 2
  • Peppercorns - 1 tbsp
  • Sea salt - 20g
  • Water - 100ml
  • Sugar - 30g
  1. Bring water to the boil with vinegar, peppercorns, bay leaf, salt and sugar until sugar and salt are dissolved.
  2. Remove pickling liquid from the heat and pour over sliced beetroot.
  3. Allow to stand for 24 hours in the fridge.

Pickled Cucumber

  • Diced cucumber - 150g
  • Chopped dill - 15g
  • White wine vinegar - 100g
  • Water - 100g
  • Sea salt - 30g
  1. Bring water to the boil with vinegar and salt until the salt is dissolved.
  2. Remove the pickling liquid from the heat and pour over the cucumber and dill.
  3. Allow to stand for 24 hours in the fridge.


  • Lemon juice - 20g
  • Capers - 20g
  • Dill - 20g
  • White wine vinegar - 400g
  • Olive oil - 80g
  • Salt and pepper – to taste 
  1. Blend together lemon juice, caper, dill and white wine vinegar.
  2. Still blending slowly, incorporate olive oil.
  3. Season to taste with salt & pepper.

Plating the dish

  1. For each serving use a round form - place a layer of pickled cucumber followed by a layer of pickled candy beetroot slices.
  2. On top of the beetroot, place a layer of salmon tartare and press down.
  3. Gently remove the form and top with a dollop of cream cheese.
  4. Finally drizzle some of the vinaigrette over the stack, garnish with dill and serve.
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