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Salmon tartare, yuzu mayonnaise, chives and cucumber masago |

Salted

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

125 Ml

Vegetable oil

5 Ml

Sea salt flakes

1 Unit(s)

Egg yolk

15 Ml

Maille dijon mustard

5 Ml

Yuzu

30 Ml

Olive oil

Toppings

24 Thin slice(s)

Baguette

Salt and pepper
Vegetable oil
Olive oil

Salmon tartare, yuzu mayonnaise, chives and cucumber masago |

Preparation time: 45 min

Preheat your oven at 400 °F

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.

Serve with bread.