Recipe #5088
Salmon Tartare in Endive Barquettes
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 30 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 shallots, minced
- 1 Tbsp. (15 mL) chopped chives
- 2 anchovy fillets, chopped
- 1 egg* yolk
- 1 Tbsp. (15 mL) chopped fresh coriander
- 2 tsp. (10 mL) Dijon mustard*
- 1 Tbsp. (15 mL) l ime juice
- 2 - 3 Tbsp. (30 - 45 mL) olive oil*
- 1 Tbsp. (15 mL) chopped capers
- Freshly ground pepper to taste
- 7 oz. (200 g) fresh salmon, finely diced
- 24 endive leaves
- 8 red leaf lettuce leaves, washed and spun
Preparation
Sauce: in a bowl, combine shallots, chives, anchovy fillets, and egg yolk with coriander. Whisk in mustard and lime juice.
Whisk in olive oil in a thin stream (as if making a mayonnaise) and finish with capers. Season with pepper.
Stir in diced salmon, and refrigerate for a few hours.
Spoon salmon tartare onto endive leaves.
Cover a serving platter with red leaf lettuce, drizzle with oil and lime juice and arrange endive barquettes on top of the lettuce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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