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

Preparation time: 30 min

Preheat your four at 400 °F

• General preparation

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

• 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.

• 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.