Seafood tartare verrine, diced cucumber and cognac cocktail sauce
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.
IngredientsRecipe for 24 tapas
For the seafood tartare and Cognac cocktail sauce
Medium shrimps cooked
Salmon filet skin-off
Chili paste (sriracha)
For the garnish
- Salt and pepper
Preparation time: 30 min
- General preparationChop the chives and shallots. Cut the salmon, shrimp and crab stick into small pieces. Cut the cucumber flesh into small dice.
- Seafood tartare preparationIn 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 serveIn 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.