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

Strawberry salmon tartare with camelina crackers

Written by Chantal Van Winden


Posted on September 01 2023

Preparation: 35 minutes | Cooking time: 50 minutes | Servings: 2 servings



350 g salmon, chopped with a knife

60 g smoked salmon, chopped

3 tbsp. tbsp (45 ml) chopped chives

2 tbsp. tbsp (30 ml) plain Greek yogurt

2 tbsp. tbsp (30 ml) capers, chopped

2 tbsp. tbsp (30 ml) camelina honey Signé Caméline

6 Quebec strawberries, chopped

1 egg yolk

1 gray shallot, chopped

1 jalapeno, seeded and chopped

1 lemon (zest & juice)


½ cup (125 ml) roasted camelina seeds Signé Caméline , reduced to powder

1 cup (250 ml) whole wheat flour (or white flour)

1 C. tbsp (15 ml) salt

2 tbsp. teaspoon (10 ml) garlic powder


  1. Preheat oven to 325 °F (160°C) .
  2. In a bowl, combine all the cracker ingredients. Mix well to make a paste.
  3. On a baking sheet lined with parchment paper, spread the dough with a spoon or pastry spatula so that it is as thin as possible. Bake for 50 min. Allow to cool before breaking into pieces.
  4. In a bowl, put all the tartare ingredients. Season with salt and pepper and mix well. Serve immediately.


If you are not serving your tartare immediately, store it in a container separate from all the other ingredients, which can be easily mixed together in advance. When serving, you can mix everything and enjoy!

The recipe on video !

Recipe credit: The Fit Cook



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