Salmon Tartare photo-philip blankenship

Some years ago, right after my illustrated Kama Sutra book was published in Sweden, Swedish ELLE asked me to submit a seductive recipe for the magazine. This light and delicious salmon tartare with a touch of hot chili was the first thing that came to mind and my obvious choice. Once prepared, it’s quick and easy to put together and just messy enough for a sensual dining experience.

smoked salmon tartare

6 oz smoked salmon
3 oz cooked and peeled crayfish tails
3 oz cooked and peeled shrimp
1 avocado
1 teaspoon fresh lemon juice
fresh arugula


Chop salmon, crayfish, shrimp and avocado into small cubes.

Gently mix avocado with lemon juice before adding the seafood and mixing it all together.

Divide seafood mixture into 4 patties and serve imidiately with chili dressing, arugula and parmesan chips.

chili dressing

1-2 finely chopped fresh red chilies
1 fresh lime – zest and juice
2 tablespoons grape seed oil
1 tablespoon water
½ teaspoon honey
salt and pepper to taste

directions chili dressing

Mix all ingredients and refrigerate until ready to serve.

parmesan chips

4 oz parmesan cheese


Grate the cheese and shape little rounds or sticks on a baking sheet.

Bake at 400F/200C until golden. Check often, it will only take about 4-6 minutes.

Serves 4.

Salmon Tartare-photo-philip blankenship

Photography by Philip Blankenship.