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Seafood tartare verrine, diced cucumber and cognac cocktail sauce

Tapas, Salted

Small cubes of raw salmon, cooked shrimp and crab stick flavoured with Cognac cocktail sauce prepared with mayonnaise and topped with a diced English cucumber, chives and caviar Masago, all served in small glass jars.

Ingredients

Recipe for 24 tapas

For the seafood tartare and Cognac cocktail sauce

12 Unit(s)
Medium shrimps cooked
150 Gr
Crabstick
100 Gr
Salmon filet skin-off
50 Ml
Mayonnaise
15 Ml
Ketchup
1 Unit(s)
Shallot
15 Ml
Cognac
1 Ml
Chili paste (sriracha)

For the garnish

0.50 Unit(s)
English cucumber
12 Sprig(s)
Chives
20 Gr
Masago caviar
  • Salt and pepper

Preparation time: 30 min

  • General preparation
    Chop the chives and shallots. Cut the salmon, shrimp and crab stick into small pieces. Cut the cucumber flesh into small dice.
  • Seafood tartare preparation
    In a bowl gather the mayo, cognac, ketchup, half the chives, shallots and mix well. Salt and pepper to taste. Add the seafood and mix well. Add a few drops of chili paste to taste.
  • To serve
    In each glass jars, place a bit of seafood cocktail sauce, then some diced cucumber on top. Garnish with chopped chives and Masago eggs.
Serve your tapas accompanied by long baguette croutons to add some crunch.

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