Preview

Seafood tartare verrine, diced cucumber and cognac cocktail sauce |

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.

Note

Serve your tapas accompanied by long baguette croutons to add some crunch.

Ingredients

Recipe for 4 servings | 12 tapas

For the seafood tartare and Cognac cocktail sauce

12 Unit(s)

Medium shrimps cooked

150 Gr

Crabstick

150 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.