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Salmon tartare from new brunswick, yuzu mayo, masago, chives and cucumber

Salmon and tuna

Salmon tartare served with a yuzu mayonnaise, diced cucumber and masago.

Note

To get the best possible results, make sure all your ingredients are diced finely as it will ensure the best texture when eating. Before adding your citrus to the mayonnaise, make sure you have added enough oil so that the mayo is solid otherwise it will be to liquidy and you will not have a tartar that holds.

Ingredients

Recipe for 25 Tapas

Salmon tartare

520 Gr

Salmon filet skin-off

1 Unit(s)

Shallot

8 Sprig(s)

Chives

1 Tsp

Tabasco

1 Unit(s)

Cucumber

2 Tsp

Capers

2 Tbsp

Black sesame seeds

1 Tbsp

Hellmann's mayonnaise

1 Tbsp

Yuzu juice

1 Unit(s)

Lime zest(s)

1 Tbsp

Masago caviar

Olive oil
Vegetable oil
Salt and pepper

Preparation time: 30 min

Mise en place

Remove the skin from the salmon and cut it into small cubes.
Peel and remove the seeds from the cucumber and then cut it into small cubes.
Finely slice the French shallots, green onions and chives.
Toast the sesame seeds if they are raw.
Mix the yuzu and the mayo together.
Salmon tartare

Dice the salmon.

In a bowl, mix all the ingredients with the salmon and season to taste with salt and pepper.
Plating

Use a round mold ti fill up with your tartare.

You can use some of the ingredients to garnish on top (chive, sesame, masago...)