Salmon tartare, spicy mayonnaise and avocado mousse, arugula lemon vinegar.
Mains, Tapas, Salted, Salmon and tuna
Salmon tartare seasoned with a homemade mayonnaise with chili paste accompanied by avocado mousse.
IngredientsRecipe for 48 tapas
For the avocado mousse
For the salmon tartare
For the spicy mayo
For the croutons
For the arugula
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 400.00 °F
- General preparation
Chop the salmon with a knife. Chop the shallot. Chop the pickles. Chop the capers.
- Croutons preparation with arugula
Slice the baguette diagonally to get your croutons. Place on a baking sheet and pour a little olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp. Mix vinegar with lemon Dijon mustard with a small whisk. Then mix the olive oil little. Salt and pepper. Season the vinaigrette rocket at the last moment.
- Avocado mousse preparation
In the bowl of a food processor, together avocado, chopped garlic, coriander and lemon juice. Mix everything. Salt and pepper to taste.
- Spicy mayonnaise preparation
In a bowl, mix the mustard and egg yolks with a whisk. Add the oil mesh emulsifying the mixture with a whisk. Season the mayonnaise with salt, pepper and Sriracha. Stir a little of the spicy mayonnaise tartare.
- Salmon tartare preparation
In a bowl, together salmon, shallots, capers, chopped gherkins and mix. Season to taste. Do not hesitate to taste to adjust the seasoning.
- To serve
Dresser tartar in a cookie cutter with a little avocado mousse on top, then place a few croutons on top to create height. Alternatively, place a dollop of tartare on each crouton and a touch of avocado mousse on top.
Freeze your salmon a few hours before cutting it in order to obtain nice dice.