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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
portions
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
  • 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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  • 1 Tbsp.
    (15 mL)
    chopped capers
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  • 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. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


  • 8
    red leaf lettuce leaves, washed and spun, washed and spun
    You might like:

    Flyer Deal  (1)
    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


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

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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