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.


Recipe for 48 tapas

For the avocado mousse

1 Clove(s)
1 Unit(s)
5 Ml
Lemon juice
4 Sprig(s)
Fresh cilantro

For the salmon tartare

480 Gr
Salmon filet skin-off
8 Unit(s)
1 Ml
15 Ml

For the spicy mayo

1 Unit(s)
Egg yolk
5 Ml
Dijon mustard
5 Drop(s)
Chili paste (sriracha)
200 Ml
Vegetable oil

For the croutons

0.50 Unit(s)

For the arugula

4 Handful(s)
Arugula salad
15 Ml
Lemon vinegar
5 Ml
Maille dijon mustard
30 Ml
Olive oil
  • Olive oil
  • Salt and pepper
Salmon tartare, spicy mayonnaise and avocado mousse, arugula lemon vinegar.

Preparation time: 30 min

Preheat your four at 400 °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.

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