salmon tartare with avocado and lime, spicy mayonnaise, fried panko, chia seeds, mesclun salad
Brunch, Salted, Vegetables and Fruits, Salmon and tuna, Salmon and tuna, Vegetables and Fruits
Tasty and fresh, this dish works as an apptizer, main or even tapas.
IngredientsRecipe for 12 Tapas
Preparation time: 30 min
Preheat your Deep Fryer at 375 °F
Zest and juice the lime.
Mix (whisk) all the ingredients that make up the vinaigrette.
Chop the chives finely.
- Salmon tartare
Cut the salmon in small strips, then in the other direction, to make small cubes. Place the salmon in a bowl, and place the bowl on ice.
Cut the avocados in small cubes (brunoise), add the lime juice, mix delicately, but ensure that they are equally covered in lime juice.
Immerse the panko in a deep fryer, or a pan of hot oil to lightly brown it. Drain and place on paper towels.
- Spicy mayonnaise
Mix the egg yolk with mustard and leave aside for 5 minutes.
Mix non stop with a whisk slowly adding the oil.
Add the lemon juice and the sriracha sauce and season to taste with sea salt and white ground pepper.
- Mesclun salad
Just before serving, toss the salad with the vinaigrette.
Mix salmon tartare with chia seeds, lime zest, and chives (keeping a little for garnish), then season with salt and pepper.
In a cookie cutter ring in the center of a plate, place a thin layer of avocado brunoise, add some freshly cracked pepper. Add the salmon tartare to your desired height.
Put a layer of fried Panko on top, finish with a nice portion of salad on top.
Sprinkle with some chives.
For a smaller portion, you can go without the salad.
For a larger portion, you can put more tartare and serve the salad on the side.
For a tapas, you can place the tartare directly on a crostini.