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Salmon tartare in a smoked salmon bundle and raspberry vinegar sauce https://www.metro.ca/userfiles/image/recipes/tartare-saumon-frais-fume-papillote-vinaigre-framboise-5953.jpg PT15M PT00M PT15M
Chop the fresh salmon and season. Combine all the ingredients to the salmon, except for the smoked salmon and the orange slices. Make small balls with the tartare and coat each one with slices of smoked salmon and shape them into small bundles. Put each bundles on an orange slice and glaze with olive oil. Serve with the raspberry vinegar sauce.
6
1/2 lb (225 g) fresh salmon 1 large gray shallot chopped chive as needed 2 tsp. (10 mL) raspberry vinegar 2 Tbsp. (30 mL) mayonnaise Tabasco as needed smoked salmon as needed orange slices as needed 1/4 cup (60 mL) rasperry vinegar 3/4 cup (190 mL) 35% cream Tabasco to taste mint leaves to taste
Salmon tartare in a smoked salmon bundle and raspberry vinegar sauce

Salmon tartare in a smoked salmon bundle and raspberry vinegar sauce

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  • Gluten-free
6
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 lb
    (225 g)
    fresh salmon
  • 1
    large gray shallot

  • chopped chive as needed
  • 2 tsp.
    (10 mL)
    raspberry vinegar
  • 2 Tbsp.
    (30 mL)
    mayonnaise

  • Tabasco as needed

  • smoked salmon as needed
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    McKINNON'S SMOKED ATLANTIC SALMON

    McKINNON'S SMOKED ATLANTIC SALMON

    $11.99 ea.

    FROZEN, 300 g

    IRRESISTIBLES CANDIED ATLANTIC SALMON

    IRRESISTIBLES CANDIED ATLANTIC SALMON

    $5.99 ea.

    PREVIOUSLY FROZEN 150 g


  • orange slices as needed
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    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.49 /lb

    PRODUCT OF SOUTH AFRICA 3.28/kg

  • 1/4 cup
    (60 mL)
    rasperry vinegar
  • 3/4 cup
    (190 mL)
    35% cream

  • Tabasco to taste

  • mint leaves to taste
Imprimer ma sélection

Preparation

Chop the fresh salmon and season.

Combine all the ingredients to the salmon, except for the smoked salmon and the orange slices.

Make small balls with the tartare and coat each one with slices of smoked salmon and shape them into small bundles.

Put each bundles on an orange slice and glaze with olive oil.

Serve with the raspberry vinegar sauce.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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