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Salmon tartar with dill and cucumber, potatoes salad with french shallots

Mains, Salmon and tuna

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

Ingredients

Recipe for 25 Tapas

For the tartare

480 Gr
Salmon filet
12 Unit(s)
Peeled medium shrimps
1 Unit(s)
Shallot
8 Sprig(s)
Chives
5 Ml
Tabasco
1 Unit(s)
English cucumber
15 Gr
Masago caviar
15 Ml
Capers

For the mayo

150 Ml
Olive oil
5 Ml
Fleur de sel
2 Unit(s)
Egg yolk
30 Ml
Maille dijon mustard
30 Ml
Yuzu
100 Ml
Vegetable oil

Potatoes salad

480 Gr
Charlotte potatoes
2 Unit(s)
French shallot
20 Ml
White balsamic vinegar
  • Olive oil
  • Vegetable oil
  • Salt and pepper

Preparation time: 45 min

  • Mise en place

    In a saucepan, poach the shrimps 2 minutes in simmering water, then cool them and cut into small cubes. Remove the skin from salmon and cut into cubes. Peel and seed the cucumber and cut into small dice (brunoise). Chop the chives and shallot finely.

  • Preparation for the mayo

    Clarify your eggs, mix the yolks with mustard. With a whisk, drizzle in the 2 oils until you reach the desired consistency. Afterwards, add the yuzu and season as needed with salt and pepper.

  • Potatoes

    In a large pot, put the potatoes in a large volume of cold water and bring to a boil.
    When you can easily go threw the potatoes with a tip of a knife you can remove the potatoes from hot water and cool them with cold water.

    Slice the potatoes, add the thinly sliced shallots, the balsamic vinegar. Adjust with salt and peper if needed.

  • To serve

    In a bowl, mix the salmon, the shrimp and cucumber, add your mazago caviar and shallots. Mix gently with yuzu mayonnaise, to obtain the desired consistency. Finish the tartar with chives and adjust the seasoning with salt and pepper. Make quenelles and drop them on top of your croutons.

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.

Class with similar recipe

Wednesday, November 20th12:15 to 13:15
Old Montreal
24$ / pers.
MIDI EXPRESS

MIDI EXPRESS

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

  • Salmon tartar with dill and cucumber, potatoes salad with french shallots
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24$ / pers.
12 places disponibles

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