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.
IngredientsRecipe for 4 persons
- Salt and pepper
Preparation time: 45 min
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.
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.
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.
- PlatingPlace 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.