Salmon Seaweed Tartar Chaat By Chef Dr Sakirat Waraich


  • 200g RawNorwegian salmon (Salmaback loin sushi grade)
  • 1 Mature Avocado
  • 1 Mango (Alphonso type)
  • 1 bundle fresh coriander
  • 1 Pomegranate
  • Dry seaweed powder (I used simply seaweed fromLofoten seaweed)
  • Blueberry Chutney: 200 blueberries
  • 3-4 pieces of Garlic
  • 1 bundle fresh coriander
  • Salt to taste
  • Sugar to taste
  • 1 Green Chilli
  • Marination Sauce: 20g Tamarind paste
  • 3 tsp Dry roasted cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Ginger power
  • 1 cup dated (pittied and skinless
  • Salt to taste
  • 1 tsp Red chilli powder
  • Sugar to taste
  • Garnish: Red onion (soaked in vinegar, salt and sugar
  • Oarweed strands
  • Lentil Crisps (papadum)


  1. Cut the mango and the avocado into small cubes
    and keep them aside.

  2. Mix all the ingredients of the marination
    sauce and blitz it in the blender. Then coat
    the salmon fillet with it for 30 mins.

  3. After this spread the seaweed powder and coat
    the long cylindrical pieces of the fillet with
    the seaweed. Cut these long pieces into small
    dices (1-2 cm per side).

  4. In a bowl mix the mango, avocado, chopped
    coriander and pomegranate kernels and you can
    used 2-3 tbs of the same marination sauce in
    this mixture as well.

  5. For the blueberry chutney, put all the
    ingredients for chutney in a blender and blitz
    it. Adjust salt and sugar to your taste. Your
    chutney is ready.

  6. Plating: To plate use a large spoon of the blueberry
    chutney and place it on the plate and then
    with a spoon splash the chutney. Then use a
    circular mould to place the first layer with
    the mango and avocado mix and press it down
    with a spoon to make it even. The second layer
    will the seaweed salmon. Use the spoon to form
    a smooth layer for this as well.

  7. You can use red onion soaked in vinegar and
    fresh oar weed (seaweed) for garnish on the
    top. Oarweed can bought in its dried form and
    when you put itwater it turns into its
    original form within minutes.

  8. I served it with a lentil crisp (papadum).

Follow the Action