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Creamy salmon tartar, beer sauce with a fresh salad

APPETIZERS, Salmon and tuna

Hand cut salmon tartar, apples, pears and a spiced beer reduction. Served with arugula salad.

Note

When working a tartar, always keep your protein ontop of ice or in the fridge.

Ingredients

Recipe for 4 persons

Tartare

480 Gr

Salmon

30 Ml

Capers

1 Unit(s)

Lemon

0.50 Unit(s)

Granny smith apple

0.50 Unit(s)

Pear

1 Unit(s)

French shallot

100 Ml

Blanche de chambly beer

200 Ml

Maille mayonnaise

1 Tbsp

Sugar

1 Tbsp

Dijon mustard

3 Tbsp

Tabasco

5 Ml

Ground coriander

5 Ml

Nutmeg

5 Ml

Ground cloves

Salad

4 Handful(s)

Arugula salad

25 Ml

Balsamic vinegar

1 Tbsp

Maille grain mustard

50 Ml

Olive oil

30 Ml

Vegetable oil

Salt and pepper

Preparation time: 45 min

Preparation

Remove the skin from the salmon and cut into small cubes.
Finely dice the shallots.
Zest and juice the lemon.
Peel and cut the apple and pear into tiny cubes (brunoise) and add them to the lemon juice and zest.
Finely chop the capers.
Assembly

In a hot pan on medium heat, toast the dry spices for 2 minutes, then add the sugar and beer. Let it reduce by 3/4 then transfer it to a cold mixing bowl. Add the tabasco, the apple and pear with lemon juice mixture, the shallot and the capers. Finish it off with the mayonnaise and mustard, mix well, add the salmon and mix gently. Taste to verify the seasoning.
Salad

In a large salad bowl, vigorously mix the vinegar, mustard, the salt and pepper. Add the oils slowly while mixing continuously. Put the arugula into the bowl and delicately mix.
Plating
Place a ring mold in the center of a round plate a fill it with the tartar. Place the salad on top of the tartar while letting a few arugula leaves fall elsewhere on the plate.