Two salmon tartare with herbed mixed greens
Mains, Fish, Seafood & Shellfish
Kinfe cut Atlantic salmon and smoked salmon tartare garnished with cornichons, capers, pine nuts and chives and served with mixed greens dressed with a parsley and basil vinaigrette.
IngredientsRecipe for 4 persons
For the salmon tartare
For the herbed mixed greens
For the croutons
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
- General preparation
Cut the fresh salmon and smoked salmon into small cubes. Finely chop the shallots and chives. Chop the gherkins and capers. Chop the basil and parsley.
- Croutons preparation
Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
- Tartare preparation
Mix the diced salmon in a bowl. Successively add the shallot, cornichons, capers, chives. Season with salt and pepper and add a drizzle of olive oil. Place in the refrigerator.
- Mixed greens preparation
In a small bowl, combine Dijon mustard and white balsamic vinegar with a whisk. Season with salt and pepper and gradually add the olive oil while whisking gently. Add the chopped parsley and basil mix it with the mixed greens at the last moment.
- To serve
On each plate, use a ring mold to present your tartare and serve with the herbed mixed greens and a few croutons.
Balanced seasoning is the key to a successful tartare. Feel free to taste and taste again in order to adjust the seasoning.