Norwegian Salmon Tartar
by Executive Chef Davide Pritoni, SALA Phuket Restaurant – Mai Khao
At SALA Phuket, Executive Chef Davide Pritoni channels his Italian roots into refined simplicity. His Norwegian Salmon Tartar brings together the purity of fresh salmon with the Mediterranean brightness of lemon, olive oil, and herbs — a composition that reflects both his Bolognese heritage and Phuket’s coastal freshness.
Ingredients
100 g Norwegian salmon
10 ml lemon juice
20 g rocket salad
100 g tomato concasse
100 g avocado
20 ml extra virgin olive oil
10 g pink sweet pepper
⅕ slice Italian lemon
10 g salt
2 g black pepper
Method
Cut salmon into cubes and season with olive oil, salt, and lemon juice.
Dice tomatoes and avocado, then season with olive oil, salt, and black pepper.
Using a ring mould, layer the tomato and avocado mixture as the base, then top with the salmon.
Garnish with rocket, pink pepper, and a thin slice of lemon.
Serve immediately for a fresh, clean flavour that defines the Mediterranean style.
