Salmon tartar, celery root and raisins salad, horseradish and dill cream, yuzu flavored radish
Appetizers, Fish, Seafood & Shellfish
Knife cut salmon tartare, bistro garnish, with a mustard celery root salad, top with some greens.
IngredientsRecipe for 4 persons
For the tartare
For the croutons
For the mayo
For the salad
Sour cream and radish
- Salt and pepper
Preparation time: 30.00 min
- For the mise en place
Dice finely the salmon. Chop the shallots and the chive. Chop the capers and the gherkins.
- For the crostinis
Slice the baguette slantwise. Put it on a baking tray with a drizzle of olive oil, salt and pepper and cook it in the oven until crispy.
- For the tartare
In a bowl, mix the salmon, the capers, the gherkins, the shallots and the chive. Add a couple spoons of mayo, mix it and fix the seasoning.
- For the mayo
In a bowl, put the egg yolk, the mustard and some lemon juice, whisk it well and add the oil gently until you get a nice and firm mayo, fix the seasoning.
- For the salad
Peel the celery, cut it and pass it into the food processor to shave it, add some lemon juice making sure it won't get dark. Add a couple spoons of mayo, the chopped basil and season it well.
- Horseradish sour cream
In a mixing bowl, combine the sour cream and horseradish, season with salt and pepper and then add the chopped dill.
Strain the radish slices and combine them with yuzu juice.
- For the platting
In a cookies cutter, put a first layer of tartare, then a layer of celery and finish with a layer of tartare. Remove the cookies cutter and top it with the greens and the croutons.
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