Seafood tartare verrine, diced cucumber and cognac cocktail sauce
IngredientsRecipe for 24 tapas
For the seafood tartare and Cognac cocktail sauce
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.