Salmon tartare, yuzu mayonnaise, chives and cucumber masago
Appetizers, Tapas, Salted, Fish, Seafood & Shellfish
Salmon tartare, complete with a yuzu mayonnaise, diced cucumber and caviar masago.
IngredientsRecipe for 25 Tapas
For the tartare
For the mayo
- Vegetable oil
- Salt and pepper
- Olive oil
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.
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