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Salmon Tartare Verrine https://www.metro.ca/userfiles/image/recipes/endives-farcies-tartare-saumon-5088.jpg PT30M PT00M PT30M
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.
4
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7 oz (200 g) fresh salmon, finely diced 24 endive leaves 8 red leaf lettuce leaves, washed and spun, washed and spun
Salmon Tartare Verrine

Salmon Tartare Verrine

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • shallots, minced

  • 1 Tbsp.
    (15 mL)
    chopped chives
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  • 2
    anchovy fillets, chopped
  • 1
    egg yolk
  • 1 Tbsp.
    (15 mL)
    chopped fresh coriander
  • 2 tsp.
    (10 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    lime juice
  • 2-3 Tbsp.
    (30-45 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    chopped capers

  • Freshly ground pepper to taste
  • 7 oz
    (200 g)
    fresh salmon, finely diced
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  • 24
    endive leaves
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    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


  • 8
    red leaf lettuce leaves, washed and spun, washed and spun
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    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

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    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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