Jul 14 2026
Restaurants›The Osprey›Salmon Belly Tartare Recipe

Salmon Belly Tartare Recipe

Inspired by The Osprey
Time30m
Serves4

Pani puri, avocado mousse

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Ingredients

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Salmon Belly Tartare

Avocado Mousse

Pani Puri

Method

Salmon Belly Tartare

  1. 1

    Prepare the Salmon

    Cut the salmon belly into small cubes (about 1/4 inch). Place the diced salmon into a mixing bowl.

  2. 2

    Mix Ingredients

    Add the chopped shallots, capers, dill, lemon juice, olive oil, salt, and black pepper to the bowl with salmon. Gently mix to combine.

  3. 3

    Chill

    Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.

Avocado Mousse

  1. 4

    Blend Avocados

    In a blender, combine the ripe avocados, lime juice, cilantro, and salt. Blend until smooth and creamy.

  2. 5

    Chill

    Transfer the avocado mousse to a bowl, cover with plastic wrap, and refrigerate until ready to use.

Pani Puri

  1. 6

    Prepare Chickpeas

    In a bowl, mix the cooked chickpeas with red chili powder and chaat masala. Toss to coat evenly.

  2. 7

    Assemble

    Take each pani puri shell and gently crack the top. Stuff with a tablespoon of the spiced chickpeas and a teaspoon of the salmon tartare.

  3. 8

    Serve

    Drizzle a bit of avocado mousse on top of each stuffed pani puri and garnish with chopped cilantro. Serve immediately.

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