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salmon tartare, wasabi yogurt, masago, lebanese cucumber and marinated radish petals, fresh chives

Brunch, Gluten free, Salted, Vegetables and Fruits, Salmon and tuna, Salmon and tuna, Vegetables and Fruits

Ingredients

Recipe for 4 persons

Tartare

480 Gr
Salmon filet skin-off
50 Ml
Greek yogurt
0.50 Tsp
Wasabi powder
1 Unit(s)
Lemon juice
4 Unit(s)
Radish
3 Tbsp
White balsamic vinegar
1 Tbsp
Masago caviar
12 Unit(s)
Crisp peas of wasabi
10 Sprig(s)
Chives

0.50 Unit(s)
Libanese cucumber
  • Salt and pepper
  • Olive oil

Preparation time: 20 min

  • Prep

    Dice the salmon in little cubes.

    Wash and dice the cucumber.

    Wash the radish and slice using a mandoline. Place in a bowl with vinegar and lemon juice and 4 spoons of water. Mix and leave aside in the fridge.

    Dilute the wasabi powder in a bit of water, mix the wasabi paste with yogurt and season with salt and pepper.

    Cisel with chive.

  • Tartare

    In a bowl, mix the tartare with yogurt, the cucumber, add a bit of the radish marinade et olive oil if needed.

    Add chive, season to taste and keep in the fridge.

  • Plating

    Place a spoon of tartare on your plate and cover with few petals of radish. 

    Add wasabi peas, a little spoon of masago and some chives.

Faites en sorte de travailler les aliments bien froid, le saumon cru est très fragile, encore plus quand il est coupé en petits morceaux.

 

Que ce soit pour un Brunch, un plat ou une entrée, accompagné d'une petite salade, cette recette est bien appropriée pour 4 pers.

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