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Salmon tartar with cranberries, spicy mayonnaise, puffed rice chips and lime zest |

Brunch, Gluten free, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Atlantic salmon tartar with dried cranberries for a tangy-sweet touch and a homemade mayonnaise spiced with chili paste.

Note

Freeze fresh salmon a few hours before cutting your tartare to facilitate making nice cubes.

Ingredients

Recipe for 12 tapas

For the salmon tartare

450 Gr

Salmon filet skin-off

15 Ml

Gherkins

15 Ml

Capers

75 Gr

Shallot

30 Gr

Dried cranberries

10 Sprig(s)

Chives

For the spicy mayonnaise

1 Unit(s)

Egg yolk

15 Ml

Dijon mustard

10 Ml

Chili paste (sriracha)

125 Ml

Vegetable oil

0.50 Unit(s)

Lemon

Puffed rice chips

3 Unit(s)

Rice paper

1 Unit(s)

Lime

Preparation time: 30 min

Preheat your Deep fryer at 375 °F

General preparation

Cut the salmon into small cubes. Finely chop the shallot and chives. Finely chop the capers, gherkins and cranberries.
Preparing the rice chips

Break the rice sheets between your fingers, then plunge the pieces into the deep fryer - the result is practically instantaneous.

Remove and place on paper towel.
Salmon tartare preparation

In a bowl, combine the salmon, capers, gherkins, shallots, cranberries and chives. Then add a few tablespoons of spicy mayonnaise to taste. Season with salt and pepper.
Spicy mayonnaise preparation

In a bowl, place the egg yolks and Dijon mustard wish a dash of lemon juice. Whisk the mixture while slowly incorporating vegetable oil until you get a firm mayonnaise. Season with salt, pepper and add the chili paste to taste.
To serve

Serve your tartare with a cookie cutter and decorate your plate with puffed rice potato chips.

Garnish with lime zest.