Roulade of King Salmon Tartare

While preparing roulades, set bowl of tartare into a large bowl of ice. This will keep salmon chilled for optimum flavor and freshness.

  • Yield: 6 entrée or 18 appetizer servings


  • 1 none (2-pound) skinless king salmon fillet, finely chopped
  • 2 none small green mangoes, peeled and finely chopped (about 2 cups)
  • 2 tablespoons ketchup
  • 1 tablespoon fish sauce
  • 1 teaspoon hot sesame oil
  • 6 none green onions, finely chopped
  • 1 tablespoon cumin seeds, toasted and coarsely ground
  • 2 none to 3 tablespoons prepared wasabi
  • 2 none to 3 tablespoons grated fresh horseradish
  • 2 none English cucumbers
  • 3 cups fresh arugula leaves
  • none Garnishes: salmon caviar, fresh rose petals


Combine first 7 ingredients in a metal bowl; cover and chill 30 minutes. Combine wasabi and horseradish in a separate bowl; set both mixtures aside.

Slice (1/4-inch-thick) ends from each cucumber, and discard. Thinly slice 18 (1/16-inch-thick) slices of cucumber lengthwise using a mandoline or vegetable peeler, avoiding center section of seeds.

Spread about 1/4 to 1/2 teaspoon wasabi mixture over each cucumber slice. Spread about 1/4 cup salmon mixture over wasabi mixture. Roll up slices, starting at short end. Cover and chill until ready to serve.

Arrange arugula on individual plates. Top with roulades. Garnish, if desired.


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Roulade of King Salmon Tartare Recipe