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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 onions 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
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  • 3 Tbsp.
    (45 mL)
    sesame seeds, grilled
  • 2 tsp.
    (10 mL)
    lemon juice
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  • 1 Tbsp.
    (15 mL)
    honey
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  • 2 tsp.
    (10 mL)
    soya sauce
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  • 1 tsp.
    (5 mL)
    rice vinegar
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  • 2
    green onions
  • 10
    tiny new potatoes
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    PRODUCT OF U.S.A. 3.73/kg


  • 2 Tbsp.
    (30 mL)
    red caviar
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  • sufficient quantity, extra virgin olive oil
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  • 1/3 cup
    (80 mL)
    35% cream
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  • juice from one lemon
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  • 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

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