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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.

Ingredients

Recipe for 25 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
1 Unit(s)
English cucumber
15 Gr
Masago caviar
15 Ml
Capers

For the mayo

150 Ml
Olive oil
5 Ml
Fleur de sel
2 Unit(s)
Egg yolk
30 Ml
Maille dijon mustard
30 Ml
Yuzu
100 Ml
Vegetable oil
  • Vegetable oil
  • Salt and pepper
  • 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.

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MIDI EXPRESS

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30 min of cooking class + 30min of tasting = 1h of fun

  • Salmon tartare, yuzu mayonnaise, chives and cucumber masago
More information
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24$ / pers.
12 places disponibles

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