Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Two camelina-style salmon tartare

Written by Chantal Van Winden


Posted on September 01 2023

Preparation: 15 minutes | No cooking | Servings: 4 servings


450 g (1 lb.) fresh salmon, cut into small cubes

225 g (1/2 lb.) thinly sliced ​​smoked salmon, chopped

3 tbsp. tbsp (45 ml) French shallots, finely chopped

2 tbsp. tbsp (30 ml) dill pickles, finely chopped

1 C. tbsp (15 ml) capers, roughly chopped

4 tbsp. tablespoon (60 ml) virgin camelina oil Signed Caméline

1/4 cup (65 ml) roasted camelina seeds Signé Caméline

2 tbsp. tbsp (30 ml) plain Greek yogurt

2 tbsp. tbsp (30 ml) fresh chives, chopped

Grated zest of a lemon

A few drops of tabasco sauce, to taste

Salt and pepper to taste


Fresh baguette, sliced


  1. In a large bowl, combine all the ingredients except the fresh and smoked salmon.
  2. Then add the fresh salmon and the smoked salmon, and mix gently.
  3. Arrange on plates using a cookie cutter.
  4. Serve on croutons and accompany with a green salad.



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