Salmon & Beetroot tartare with Goat’s Cheese By Chef Bal Krishna Shrestha

Salmon Newsgroup Recipes

Serves 4 people

Preparation time: 30 minutes 


140g fresh salmon fillet

60g goat’s cheese 

80g cooked & chopped organic beetroot 

10g chopped spring onion

1tsp chopped fresh coriander 

½tsp chopped green chili 

1tsp ground mustard or whole grain mustard 

1tsp toasted fennel seeds 

1tbsp lime juice

1tbsp olive oil 

Seasoning to taste 


Fresh coriander cress

Lime wedges 

Salmon Newsgroup Recipes


  1. Firstly skin and pin bone the salmon fillets then chop into very small pieces.
  2. Make small individual balls of goat’s cheese with your hand.
  3. In a separate bowl, mix gently the chopped salmon, beetroot, spring onions, green chilli & coriander.
  4. Then add mustard, fennel, seasoning, lime juice & oil.
  5. Mix it well with a rubber spatula until all ingredients are well combined.
  6. Transfer tartare to a clean bowl & cover with cling film. Leave in the fridge until needed.
  7. Remove the salmon tartare from the fridge & place onto 4 plates. 
  8. Decorate with goat’s cheese, coriander cress & lime wedges.
  9. Serve immediately as starter.
Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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