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Salmon tartare, yuzu mayonnaise, chives and cucumber masago

Salted, Fish, Seafood & Shellfish

Salmon tartare, complete with a yuzu mayonnaise, diced cucumber and caviar masago.

Note

To get the best possible results, make sure all your ingredients are diced finely as it will ensure the best texture when eating. Before adding your citrus to the mayonnaise, make sure you have added enough oil so that the mayo is solid otherwise it will be to liquidy and you will not have a tartar that holds.

Ingredients

Recipe for 12 Tapas

For the tartare

480 Gr
Salmon filet
12 Unit(s)
Peeled medium shrimps
1 Unit(s)
Shallot
8 Sprig(s)
Chives
5 Ml
Tabasco
0.25 Unit(s)
English cucumber
15 Gr
Masago caviar
15 Ml
Capers

For the mayo

150 Ml
Vegetable oil
5 Ml
Sea salt flakes
2 Unit(s)
Egg yolk
30 Ml
Maille dijon mustard
30 Ml
Yuzu
50 Ml
Olive oil
  • Salt and pepper
  • Vegetable oil
  • Olive oil
Salmon tartare, yuzu mayonnaise, chives and cucumber masago

Preparation time: 45 min

  • Mise en place

    In a saucepan, poach the shrimp 2 minutes in simmering water, then cool and cut into small cubes. Remove the skin from salmon and cut into cubes. Peel and seed the cucumber and cut into small dice (brunoise). Chop chives and shallot finely.

  • Preparation for the mayo

    Clarify your eggs, mix the yolks with mustard, with a whisk, drizzle in the 2 oils until you reach the desired consistency. Afterwards, add the yuzu and season as needed with salt and pepper.

  • To serve

    In a bowl, mix the salmon, the shrimp and cucumber, add your mazago caviar and shallots. Mix gently with yuzu mayonnaise, to obtain the desired consistency. Finish the tartar with chives and adjust the seasoning with salt and pepper. Make quenelles and drop them on top of your croutons.

To get the best possible results, make sure all your ingredients are diced finely as it will ensure the best texture when eating. Before adding your citrus to the mayonnaise, make sure you have added enough oil so that the mayo is solid otherwise it will be to liquidy and you will not have a tartar that holds.

Class with similar recipe

Saturday, July 27th 14:00 to 17:00
Old Montreal
105 $ / pers.
FANCY TAPAS

FANCY TAPAS

Chic Tapas + 1 glass of wine offered

  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
  • Salmon tartare, yuzu mayonnaise, chives and cucumber masago
  • Smoked trout, cold béarnaise with tomato, orzo with sun-dried tomatoes and parsley oil dressing |
  • Cod fritters (Pastéis de bacalhau) aioli |
  • Almond and honey financier |
More information
11 / 14

105 $ / pers.
3 places disponibles
Thursday, August 8th 18:00 to 21:00
Plateau Mont-Royal
105 $ / pers.
FANCY TAPAS

FANCY TAPAS

Chic Tapas + 1 glass of wine

  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
  • Salmon tartare, yuzu mayonnaise, chives and cucumber masago
  • Smoked trout, cold béarnaise with tomato, orzo with sun-dried tomatoes and parsley oil dressing |
  • Cod fritters (Pastéis de bacalhau) aioli |
  • Almond and honey financier |
More information
5 / 12

105 $ / pers.
7 places disponibles

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