Smoked Salmon Tartare With Bulgur and Labneh

There’s something timeless about tartare. It’s a dish that invites you to slow down and savour — a celebration of texture, and freshness.

But this isn’t your classic tartare. This one layers bold flavours and unexpected contrasts: smoky salmon, warming cumin, zesty fennel, creamy labneh, and bright bursts of pomegranate.

A little rustic, a little refined — and unforgettable from the very first bite.

Introducing: Smoky Salmon & Bulgur Tartare with Fennel and Pomegranate

Ingredients (Serves 4):

• Smokin' Brothers smoked salmon, Tail 
• 50g coarse bulgur
• 4 spring onions
• 1 small red chilli
• ½ tbsp ground cumin
• 2 tbsp olive oil
• 1 fennel bulb
• Agave syrup
• Juice of 1 lemon
• Salt
• Labneh (1 tbsp per portion)
• Pomegranate seeds (for garnish)

Method:

1. Start with the fennel:
   Finely chop the fennel and place it in a bowl. Add a drizzle of agave syrup, a pinch of salt, and the juice of a lemon. Massage gently with your hands to soften it and bring out its sweetness.
2. Make the base mix:
   In another bowl, finely chop the spring onions and red chilli. Cube the Smokin’ Brothers smoked salmon and add it to the bowl, along with the cooked and cooled bulgur.
   Season with cumin, a pinch of salt, and olive oil. Mix well until everything is nicely combined.
3. Shape your tartare:
   Using a ring mold or food presentation ring, layer the fennel at the bottom, then spoon in the salmon and bulgur mixture. Press down gently to compact.
   Carefully remove the mold by lifting it off — revealing a beautifully layered tartare.
4. Final flourish:
   Top each tartare with a generous spoonful of labneh and a sprinkle of pomegranate seeds for that juicy, ruby-red contrast.
   
   

Fresh. Smoky. Spicy. Creamy. A little sweet. A little sharp.

This is not just a starter. This is the beginning of a very good evening.

Shop the Smokin’ Brothers smoked salmon here — and get ready to wow.

Credits:
Food styling and recipe: Kerstin Hartwig