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Salmon tartare with sesame https://www.metro.ca/userfiles/image/recipes/Tartare-saumon-sesame-4067.jpg PT30M PT15M PT45M
Remove the skin and cut the salmon into small cubes, place in the refrigerator. Mix together the sesame seeds, lemon juice, honey, soya, rice vinegar and green onion, place in the refrigerator.In a pot of boiling water, cook the potatoes but keep them crunchy. Remove skins, cut in thin slices and mix with a drizzle of olive oil and caviar, then place in the refrigerator.In a small bowl, mix together the cream and lemon juice, set aside for a few hours at room temperature to thicken the cream.Just before serving, fold the lemon vinaigrette, honey and soya into the salmon, season with salt and pepper. Place a quarter of the potatoes at the centre of each plate, add the salmon tartare, garnish with the fine herb salad and finish by trickling the lemon-cream blend over it.
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1/2 lb (225 g) fresh salmon 3 Tbsp. (45 mL) sesame seeds, grilled 2 tsp. (10 mL) lemon juice 1 Tbsp. (15 mL) honey 2 tsp. (10 mL) soya sauce 1 tsp. (5 mL) rice vinegar 2 green onion 10 tiny new potatoes 2 Tbsp. (30 mL) red caviar sufficient quantity, extra virgin olive oil 1/3 cup (80 mL) 35% cream juice from one lemon 1/2 cup (125 mL) mixture of fresh chopped fine herbs (parsley, chive, chervil, tarragon)
Salmon tartare with sesame

Salmon tartare with sesame

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    fresh salmon
  • 3 Tbsp.
    (45 mL)
    sesame seeds, grilled
  • 2 tsp.
    (10 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    honey
  • 2 tsp.
    (10 mL)
    soya sauce
  • 1 tsp.
    (5 mL)
    rice vinegar
  • 2
    green onion
  • 10
    tiny new potatoes
  • 2 Tbsp.
    (30 mL)
    red caviar

  • sufficient quantity, extra virgin olive oil
  • 1/3 cup
    (80 mL)
    35% cream

  • juice from one lemon
  • 1/2 cup
    (125 mL)
    mixture of fresh chopped fine herbs (parsley, chive, chervil, tarragon)
Imprimer ma sélection

Preparation

Remove the skin and cut the salmon into small cubes, place in the refrigerator. Mix together the sesame seeds, lemon juice, honey, soya, rice vinegar and green onion, place in the refrigerator.

In a pot of boiling water, cook the potatoes but keep them crunchy. Remove skins, cut in thin slices and mix with a drizzle of olive oil and caviar, then place in the refrigerator.

In a small bowl, mix together the cream and lemon juice, set aside for a few hours at room temperature to thicken the cream.

Just before serving, fold the lemon vinaigrette, honey and soya into the salmon, season with salt and pepper. Place a quarter of the potatoes at the centre of each plate, add the salmon tartare, garnish with the fine herb salad and finish by trickling the lemon-cream blend over it.

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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