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Salmon tartar with truffles oil and parmigiano tiles

Mains, Tapas, Salted, Salmon and tuna

A bite between France and Italy.


Recipe for 12 Tapas

For the tartar

480 Gr
Salmon steak
1 Unit(s)
5 Ml
5 Ml
6 Sprig(s)
0.25 Unit(s)
5 Ml
Truffle oil

For the parmigiano

50 Gr
Parmigiano reggiano
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

  • For the preparation

    Remove the skin from the salmon, and diced it. Cut the shallot and the chive finely, chop the capers and the gherkins. Shred the parmigiano, and cut the baguette in 12 croutons.

  • For the tartar

    In a bowl, mix the salmon, with shallots, capers, gherkins and the chive. Add salt, pepper and truffles oil. On a baking tray, put the croutons with a drizzle of olive oil, and toast it for 6 minutes.

  • For the tiles

    On a baking tray with a parchment paper or a silpat, put 12 tea spoons of parmigiano, but make sure their is enough space between them, put it in the oven for a nice golden brown coloration. Reserve it until it gets cold.

  • For the platting

    Put a nice quenelle of tartar on each crostini, and decorate with a parmigiano tiles.

The tartar is a recipe that you can diversify a lot.

Class with similar recipe

Sunday, February 23rd14:00 to 17:00
Old Montreal
90$ / pers.


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More information
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90$ / pers.
12 places disponibles

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