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Asian salmon tartare, avocado and wonton crisp |

Fish, Seafood & Shellfish

Knife cut tartare of Atlantic salmon seasoned with sesame and soy sauce, served with a few cubes of avocado and crispy fried wonton triangles.

Note

Place your salmon fillet in the freezer a few hours before cutting. In addition to eliminating possible parasites, this step will allow you to cut your salmon in a small dice with a lot of ease.

Ingredients

Recipe for 4 servings / 12 tapas

For the salmon tartare

480 Gr
Salmon filet skin-off
100 Gr
Shallot
12 Sprig(s)
Chives
15 Ml
Capers
15 Ml
Sesame seeds
25 Ml
Soy sauce
1 Unit(s)
Avocado
15 Ml
Lime juice

For the Wonton crisps

12 Square(s)
Wonton wrappers

For the mix green salad

4 Handful(s)
Mixed greens
20 Ml
Olive oil
10 Ml
Balsamic vinegar
1 Clove(s)
Garlic
  • Salt and pepper
  • Olive oil
Asian salmon tartare, avocado and Wonton crisp |

Preparation time: 30 min

Preheat your friteuse at 375 °F

  • General preparation

    Cut the salmon into small cubes. Chop the shallot. Chop the capers. Cut the avocado into cubes and toss them with lime juice. Chop the chives. Cut the Wonton squares in order to obtain two triangles. Chop the garlic.

  • Salmon tartare preparation

    In a large bowl, place the salmon cubes. Stir in the chopped French shallot, chopped capers, chives and sesame seeds. Add a few drops of olive oil and soy sauce to bind the tartare together. Mix again. Adjust seasoning to taste.

  • Wonton crisps preparation

    Fry the wonton triangles 2 minutes on each side. Remove them from oil and place them on a paper towel.

  • Mix green preparation

    In a bowl, mix the olive oil, the balsamic vinaigre, the garlic, salt and pepper. Pour it on the salad and mix it.

  • To serve

    Serve your tartare using a ring mold and garnish with avocado dice. Serve with crispy wonton. Put a little bunch of salad on the side. You can also serve this tartar as a tapas by putting dollop of tartare on each wonton triangle and decorating with the avocado dice.

Place your salmon fillet in the freezer a few hours before cutting. In addition to eliminating possible parasites, this step will allow you to cut your salmon in a small dice with a lot of ease.

Class with similar recipe

Friday, June 21st 12:15 to 13:15
Quebec city
35 $ / pers.
MIDI EXPRESS

MIDI EXPRESS

30 min of cooking class + 30 min of tasting = 1h of fun

  • Asian salmon tartare, avocado and Wonton crisp |
More information
11 / 14

35 $ / pers.
3 places disponibles

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