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Tacos, chopped romaine heart, shrimp, salmon and crab, cognac and fresh herb sauce.

TAPAS, Salted

Tacos, crisp lettuce, topped with shrimp, salmon and crab. The whole is accompanied by a tomatée cognac sauce and fresh herbs.

Note Fill your tacos at the last minute to make sure the tortillas shells remain crispy.Feel free to replace the romaine with an other type of lettuce to change the flavor (boston, arugula, etc..) .

Ingredients

Recipe for 12 tapas

For the tacos

200 Gr

Salmon filet skin-off

6 Stick(s)

Crabstick

10 Unit(s)

Medium shrimps cooked

1 Unit(s)

Shallot

6 Sprig(s)

Chives

4 Leaf(ves)

Romaine salad

12 Unit(s)

Mini-tacos

200 Ml

Sour cream

1 Unit(s)

Lime juice

For the Cognac cocktail sauce

1 Unit(s)

Egg yolk

5 Ml

Dijon mustard

200 Ml

Vegetable oil

15 Ml

Cognac

15 Ml

Ketchup

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your four at 400 °F

General preparation
Cut the salmon, shrimp and crab stick diced. Chop the shallots, chives and lettuce.Mixed the lime juice with the cream sure, salt and pepper.
Cocktail sauce preparation
In a bowl, combine the egg yolk, mustard and ketchup. Using a whisk, drizzle in the vegetable oil while whisking constantly until the sauce becomes thick and creamy. Season with salt and pepper to taste, add the cognac and mix to combine.
Tacos preparation
Mix the diced salmon, crab stick and shrimp with shallots, chives and as much cocktail sauce as desired. Adjust seasoning with salt and pepper.In a bowl, mix cream sour with salt and pepper cream, add the chopped chives.
To serve
Fill in your mini Tacos with the seafood mixture.Sprinkle the chopped lettuce on top and a drizzle of sour cream sauce on top.Serve immediately.

Fill your tacos at the last minute to make sure the tortillas shells remain crispy.Feel free to replace the romaine with an other type of lettuce to change the flavor (boston, arugula, etc..) .

Cooking schedule