Wild salmon tartare with dried crickets

For salmon to be tasty, it needs to be of good quality, but it also depends on the recipe – the simpler the better. With just one exceptional element, your culinary discoveries will be on a par with those of a restaurant chef. So it’s time to use dried crickets in the kitchen.


  • 250 g the freshest salmon fillet;
  • 25 g dried crickets with chili and smoked paprika;
  • 1  ripe avocado;
  • 2 tbsp Greek yogurt;
  • 1 lime;
  • olive oil;
  • soy sauce;
  • a little salt and pepper;
  • organic pea shoots;
  • ginger.


Place the salmon fillets in the freezer for 10-15 minutes to set slightly before cooking. This will allow the fish to be sliced easily and will produce nice, unbroken pieces. In this case, we cut the fillets into strips, squeeze in the juice of half a lime and drizzle with olive oil and soy sauce.

Crush the dried crickets and season the salmon fillets with them. Mash the avocado with the Greek yoghurt, squeeze in the lemon juice and add salt.

Organic pea sprouts and ginger chips are perfect for flavouring.

Wild salmon has a brighter colour and a more intense, richer flavour. It may not be an everyday product, but if you want the pure taste of fish, it is worth choosing it from time to time.

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