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Salmon tartar garnished with shrimp, topped with deep fried capers and served with arugula and old balsamic vinaigrette.

Mains, Fish, Seafood & Shellfish

Salmon tartar mixed with shrimp, deep fried capers and accompanied by an arugula salad with a balsamic vinaigrette.

Ingredients

Recipe for 4 persons

For the tartar

480 Gr
Salmon filet
12 Unit(s)
Peeled medium shrimps
15 Ml
Gherkins
30 Ml
Capers
1 Unit(s)
Shallot
8 Sprig(s)
Chives
5 Ml
Tabasco
1 Unit(s)
Yellow pepper
500 Ml
Vegetable oil

For the salad

4 Handful(s)
Arugula salad
30 Ml
Aged balsamic vinegar
30 Ml
Olive oil
5 Ml
Fleur de sel
  • Olive oil
  • Salt and pepper
Salmon tartar garnished with shrimp, topped with deep fried capers and served with arugula and old balsamic vinaigrette.

Preparation time: 30.00 min

  • For the preparations

    In a pot of salted boiling water, poach the shrimp for two minutes, transfer to an ice bath and once cooled, cut them in small pieces.

    Remove the skin from the salmon and cut it into small cubes.

    Dry the capers on a paper towel. Finely slice the chives and the shallots.

    Finely dice the gherkins and the pepper.

  • For the tartar

    In a sauce pan, heat the vegetable oil up to 170°C, fry the capers until the oil is not boiling anymore, then transfer to a paper towel.  Set aside.

    In a mixing bowl, mix all the ingredients of the tartar except for the capers, season to taste and then add some olive oil.

  • For the platting

    Mix the arugula with the olive oil, the aged balsamic, the sea salt and some fresh ground black pepper.

    On a big plate, with the help of a ring mold, place the tartar in the center of the plate, then place a nice bunch of salad on the side and garnish with the fried capers.

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