On its own (or, even better, blended with sashimi-grade raw salmon), it makes an impressive tartare dish with all the texture ...

Regardless of its origin, this is a dish that never goes out of style and has inspired other recipes like salmon tartare and ...

This tantalizing dish by Chef Ajay Chopra, EU’s More than Food Campaign Ambassador brings together the delicate flavours of fresh salmon and creamy avocado, elevated with a zesty passion fruit twist.

It was made with hanwoo beef (from a Korean native breed of cattle) that had been subtly flavoured so you could taste the natural sweetness of the meat. On the same trip, I ate yukhoe at a ...

The composition of beef tartare is surprisingly quite controversial. Although most serious eaters — historically known as “connoisseurs” — tend to lean to what is simple, with few ...

Katie Camp, a tax lawyer (far right) wowed us with this cook-free starter. Step 1: Chop the salmon into small cubes (around 1cm), being careful to trim away any of the purplishgrey flesh that is ...

Stir through the remaining ingredients. Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side.