Chef's Recipes

Salmon tartare with prawns

Australian Gourmet Traveller recipe for salmon tartare with prawns by Donovan Cooke from The Atlantic, Melbourne.

By Donovan Cooke
  • Serves 4
  • 25 mins preparation
  • 15 mins cooking plus cooling
Salmon tartare with prawns
Salmon tartare with prawns

"The delicious texture of raw salmon finely diced against fleshy prawns and creamy quail eggs makes this a wonderful starter for a dinner party or easy dinner on a quiet night in," says Cooke.


  • 1 egg, at room temperature
  • 4 quail eggs, at room temperature
  • 4 raw medium prawns, peeled, deveined, tails intact
  • olive oil, For brushing
  • 400 gm skinless salmon fillet (Donovan Cooke prefers Ora King), finely diced
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 1 golden shallot, finely chopped
  • 1 tbsp baby capers in salt, rinsed and drained, coarsely chopped
  • 100 ml extra-virgin olive oil
  • salmon roe, To serve


  • 1
    Lower egg into a saucepan of boiling water to hard-boiled (9 minutes). Refresh in iced water, drain and peel, then separate yolk from white, finely dice each and set aside.
  • 2
    Meanwhile, boil quail eggs in a separate saucepan of boiling water until soft-boiled (3 minutes). Refresh in iced water, drain, peel and halve just before serving.
  • 3
    Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside.
  • 4
    Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to taste.
  • 5
    Divide and press salmon mixture into 6cm metal rings placed on serving plates, remove rings, then top with prawns, quail eggs and salmon roe, and serve.


Drink Suggestion: 2011 Dr. Bürklin-Wolf biodynamic riesling, Kirchenstück Grand Cru, Pfalz. Drink suggestion by Garrett Donovan