Tacos, chopped romaine heart, shrimp, salmon and crab, cognac and fresh herb sauce.
IngredientsRecipe for 12 tapas
For the tacos
For the Cognac cocktail sauce
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your four at 400 °F
- General preparationCut 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 preparationIn 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 preparationMix 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 serveFill 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.