Seared Salmon with Beetroot Tartare

For a simple but, stylish fish dish try Tony Tobin's colourful recipe for pan-fried salmon served with beetroot
By Tony Tobin
Seared Salmon with Beetroot Tartare
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 600 g boiled beetroot
  • 1 tsp Worcestershire sauce
  • 1 tsp tabasco
  • 1 tsp sherry vinegar
  • 1 shallot, chopped
  • 8 cornichons, chopped
  • 2 tbsp capers, chopped
  • 1 tbsp crème fraîche
  • 2 tbsp chives, thinly chopped
  • 1 tbsp dill, chopped
  • black pepper
  • 4 salmon, each 200g
  • olive oil, for brushing


1. Place the beetroot in a food processor and pulse until the mixture is minced but not pureed.

2. Add the Worcestershire sauce, Tabasco, vinegar, shallot, cornichons and capers and pulse once or twice.

3. Spoon the mixture into a bowl and stir in the crème fraiche, snipped chives and dill. Season with salt and freshly ground pepper and chill in the refrigerator until serving.

4. Season the salmon fillets with salt and freshly ground pepper and brush with a little olive oil.

5. Heat a heavy-based, non-stick frying pan. Add the salmon and fry over a high heat until golden-brown on both sides.

6. Divide the beetroot mixture between 4 plates, spooning it into a pile in the centre of each plate. Place the salmon on top and drizzle any excess juice around the salmon. Serve at once.

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