Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité

Accepter
Preview

Salmon tartare, spicy guacamole and parmesan crumble |

Salted, Salmon and tuna

An original salmon tartare recipe, perfect for a simple and tasty meal.

Note

To easily remove the pit from the avocado, stick the heel of the knife into it, turn and pull.

Ingredients

Recipe for 4 servings / 12 tapas

Ingredients

500 Gr
Salmon filet skin-off
100 Gr
Celery
100 Gr
Red pepper
100 Gr
Red onion
1 Piece(s)
Lime
20 Ml
Olive oil
3 Gr
Sea salt flakes
4 Turn(s)
Freshly ground black pepper

For the Guacamole

2 Piece(s)
Avocado
2 Pinch(es)
Espelette pepper
1 Gr
Smoked paprika
30 Ml
Olive oil
1 Piece(s)
Lime
0.25 Bunch(es)
Coriander
4 Pinch(es)
Salt
5 Turn(s)
Freshly ground black pepper

For the crumble

40 Gr
Flour
40 Gr
Butter
40 Gr
Parmesan
40 Gr
Almond powder

Garnish (option)

50 Gr
Mixed greens
  • Salt and pepper

Preparation time: 25 min

Preheat your oven at 400 °F

  • Preperation

    Preheat oven to 400°F

    Trim and slice the celery. Dice the red bell pepper, chop the red onion and chop the coriander. Zest and squeeze the lime.

    Cut the avocado in half, remove the pit and skin.

  • For the Guacamole

    Mashed the avocado flesh with a potato masher and season with smoked paprika, lemon juice, Espelette pepper, salt, pepper, olive oil and coriander. Set aside.

  • For the crumble

    In a bowl, mix all the ingredients until you obtain a homogeneous sandy mixture. Spread the mixture on a baking sheet and bake for 10 minutes to obtain a golden color.

  • For the salmon tartar

    Remove the skin and bones from the salmon fillets and dice the flesh.
    Add the filling to the salmon flesh, then season with lemon zest and juice, olive oil, fleur de sel and pepper. Set aside in a cool place.

  • Finishes

    Place a circle in the center of the plate and fill with 1/3 of the avocado crush. Top with the salmon tartar and finish with a sprinkling of Parmesan crumble. Serve with mesclun.

To easily remove the pit from the avocado, stick the heel of the knife into it, turn and pull.

Class with similar recipe

Sunday, June 16th 15:00 to 18:00
Time Out Market
105 $ / pers.
FANCY TAPAS

FANCY TAPAS

So chic tapas!! 1 glass of wine included

  • Crispy panko shrimps, coriander and ginger with spicy mango sauce |
  • Indian style chicken skewers, roasted coconut gremolata sauce |
  • Caramelized apples cake, sea salt crisp, lemon syrup |
  • Salmon tartare, spicy guacamole and parmesan crumble |
  • Mushroom puff pastry, Comté cheese shavings, pesto |
More information
4 / 8

105 $ / pers.
4 places disponibles
Saturday, July 20th 14:00 to 17:00
Quebec city
105 $ / pers.
FANCY TAPAS

FANCY TAPAS

So chic tapas!! 1 glass of wine included

  • Crispy panko shrimps, coriander and ginger with spicy mango sauce |
  • Indian style chicken skewers, roasted coconut gremolata sauce |
  • Caramelized apples cake, sea salt crisp, lemon syrup |
  • Salmon tartare, spicy guacamole and parmesan crumble |
  • Mushroom puff pastry, Comté cheese shavings, pesto |
More information
0 / 14

105 $ / pers.
14 places disponibles

Share this unique and tasty
experience

Private and Corporate Events