Tacos, chopped romaine heart, shrimp, salmon and crab, cognac and fresh herb sauce.
Tacos, crisp lettuce, topped with shrimp, salmon and crab. The whole is accompanied by a tomatée cognac sauce and fresh herbs.
L'idée déco 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..) .
IngredientsRecipe for 12 tapas
For the tacos
Salmon filet skin-off
Medium shrimps cooked
For the Cognac cocktail sauce
- Salt and pepper
- Olive oil
Preparation time: 30.00 min
Preheat your four at 400.00 °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.
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..) .