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Fresh salmon and shrimp nuggets, dijon mustard choron style mayonnaise

Tapas, Salted

Fresh salmon and shrimp nuggets, coming with a nice mayo with tomatoes dices et tarragon.


Recipe for 4 persons

For the nuggets

1 Unit(s)
Salmon steak
24 Unit(s)
Peeled medium shrimps
1 Unit(s)
6 Sprig(s)
1 Unit(s)
3 Unit(s)
100 Gr
Wheat flour
100 Gr
Japanese breadcrumbs (panko)
50 Ml
Cream 35%

For the mayonnaise

1 Unit(s)
15 Ml
Dijon mustard
200 Ml
Vegetable oil
2 Unit(s)
Italian tomatoes
4 Sprig(s)
8 Sprig(s)
Fresh cilantro
  • Salt and pepper
Fresh salmon and shrimp nuggets, Dijon mustard Choron style mayonnaise

Preparation time: 45.00 min

  • For the preparations

    Remove the skin from the salmon, cut it in cubes, remove the tail of the shrimp and cut it in pieces. Cut the shallots finely, chop the chive and the garlic. Empty the tomatoes and dice them, chop the tarragon. Remove the leaves of the coriander.

  • For the nuggets

    In the cutter, put the salmon, the shrimps, the garlic, the shallots and one egg, reduce it in a thick purée, smoothing it with the cream but gently, the dough should stay thick to make balls out of it. Add the chive with a spatula in the dough. In a bowl, whisk two eggs, do 24 balls with the dough, roll it in the flour, in the egg and in the panko. Deep fry it until they get golden brown.

  • For the mayonnaise

    In a bowl, mix the egg yolk and mix it with the mustard, add the oil gently by whisking constantly, until you get the mayo. Add the tomatoes dice, the tarragon, season it.

  • For the platting

    On a Chinese spoon, put a little bit of mayo, the nuggets on the top and finish with a leaf of cilantro.

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