Preview

Salmon tartar with sun dried cranberries and spicy mayonnaise and olive oil crostini

Mains, Tapas, Fish, Seafood & Shellfish, Salted

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

Ingredients

Recipe for 4 persons

For the salmon tartare

480 Gr
Salmon filet skin-off
15 Ml
Gherkins
15 Ml
Capers
1 Unit(s)
Shallot
30 Ml
Dried cranberries
5 Sprig(s)
Chives

For the spicy mayonnaise

1 Unit(s)
Egg yolk
15 Ml
Dijon mustard
10 Ml
Chili paste (sriracha)
200 Ml
Vegetable oil
0.50 Unit(s)
Lemon

For the croutons

0.50 Unit(s)
Baguette

Optional

4 Handful(s)
Mixed greens
30 Ml
Vegetable oil
15 Ml
Red wine vinegar
5 Ml
Dijon mustard
  • Olive oil
  • Salt and pepper
Salmon tartar with sun dried cranberries and spicy mayonnaise and olive oil crostini

Preparation time: 30 min

Preheat your four at 400 °F

  • Croutons preparation

    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with  live oil. Season with salt and pepper. Bake for about 10 minutes until crisp.

  • 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.

  • General preparation

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

  • 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.

  • For the salad

    Combine the mustard and vinegar together, then emulsify by pouring oil as you continue to whisk. Mix salad with dressing just before serving.

  • To serve

    With the help of a ring mold to form a nice circle of tartar and garnish your plate with a few croutons and a small mixed green salad dressed to your liking. Alternatively, to serve as a tapas, form small quenelles with two spoons and place them on each crouton. Garnish each tapas with a dried cranberry.

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

Class with similar recipe

Saturday, 08 June14:30 à 17:30
Québec
85.00$ / pers.

FANCY TAPAS

Chic Tapas! 2 glasses of wine offered

  • Salmon tartar with sun dried cranberries and spicy mayonnaise and olive oil crostini
  • Shrimp accras with soy beans, mixed greens and a spicy curry mayo
  • Tuna sashimi with ginger-soy sauce and green onion
  • Caramelized pear nem, chocolate sauce and vanilla ice cream
  • Country bread toast, hanger steak and balsamic caramelized onions
More information

Share this unique and tasty
experience

Private and Corporate Events