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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.

Ingredients

Recipe for 4 persons

For the tartare

480 Gr
Salmon filet skin-off
15 Unit(s)
Gherkins
15 Unit(s)
Capers
0.50 Unit(s)
French shallot
1 Pinch(es)
Fleur de sel
5 Sprig(s)
Chives
25 Ml
Canola oil
4 Turn(s)
White pepper

For the croutons

0.50 Unit(s)
Baguette

For the mayo

2 Unit(s)
Egg yolk
25 Ml
Dijon mustard
300 Ml
Canola oil
0.50 Unit(s)
Lemon juice

For the salad

0.50 Scoop(s)
Celeriac
1 Unit(s)
Lemon juice
4 Leaf(ves)
Basil

Sour cream and radish

150 Gr
Sour cream
1 Tsp
Yuzu juice
2 Unit(s)
Radish
1 Sprig(s)
Dill
1 Tsp
Horseradish
  • Salt and pepper
Salmon tartar, celery root and raisins salad, horseradish and dill cream, yuzu flavored radish

Preparation time: 30 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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Class with similar recipe

Tuesday, 30 July12:15 à 13:15
Ateliers & Saveurs Old Montreal
22.00$ / pers.

MIDI EXPRESS

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

  • Salmon tartar, celery root and raisins salad, horseradish and dill cream, yuzu flavored radish
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