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.
IngredientsRecipe for 4 persons
For the salmon tartare
For the spicy mayonnaise
For the croutons
- Olive oil
- Salt and pepper
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.
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