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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.

L'idée déco

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


Recipe for 4 persons


480 Gr
30 Ml
1 Unit(s)
0.50 Unit(s)
Granny smith apple
0.50 Unit(s)
1 Unit(s)
French shallot
100 Ml
Blanche de chambly beer
200 Ml
Maille mayonnaise
1 Tbsp
1 Tbsp
Dijon mustard
3 Tbsp
5 Ml
Ground coriander
5 Ml
5 Ml
Ground cloves


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: 45.00 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.

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

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