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Salmon Tartare in Cucumber Cups

salmon tartare in cucumber cups



1 x 30cm-long telegraph cucumber, ends trimmed

150g sashimi salmon, chopped into small cubes

¼ C sour cream

¼ red onion, finely chopped

½ t wasabi paste

2 t fresh lime juice

½ red chilli, deseeded, very finely chopped

Salt and pepper

Fresh dill sprigs, to serve

Lime wedges, to serve



  1. Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
  2. Combine the salmon, sour cream, onion, wasabi, lime juice and chilli in a bowl. Season with salt and pepper
  3. Spoon the salmon mixture among the cucumber cups.
  4. Top with dill sprigs and serve with lime wedges.


Serves 6.

Recipe adapted from


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