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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.
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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 salt, pepper as needed Tabasco as needed smoked salmon as needed orange slices as needed raspberry vinegar sauce 1/4 cup (60 mL) raspberry vinegar 3/4 cup (190 mL) 35% cream salt, pepper to taste 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

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    fresh salmon
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    2 for $7.00

    113 g


  • 1
    large gray shallot

  • chopped chive as needed
  • 2 tsp.
    (10 mL)
    raspberry vinegar
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    MASTRO OR UNICO BALSAMIC VINEGAR

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    $2.99 ea.

    500 ml, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    mayonnaise

  • salt, pepper as needed
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  • Tabasco as needed

  • smoked salmon as needed
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    NANUK SMOKED COHO SALMON

    NANUK SMOKED COHO SALMON

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    FROZEN, 140 g



  • orange slices as needed

  • raspberry vinegar sauce
  • 1/4 cup
    (60 mL)
    raspberry vinegar
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    Flyer Deal  (1)
    MASTRO OR UNICO BALSAMIC VINEGAR

    MASTRO OR UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml, SELECTED VARIETIES


  • 3/4 cup
    (190 mL)
    35% cream

  • salt, pepper to taste
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  • 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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