Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité

Accepter
Preview

Smoked salmon bites, wasabi cream, cucumber juliennes and lemon segments |

Salted

Refreshing small bites of smoked salmon rosettes, julienned cucumber and lemon pieces decorated with wasabi whipped cream and served in Chinese spoons.

Note

To prepare citrus segments, first cut the two ends of the citrus. Install it flat on one end and peel the citrus following its edges using a paring knife. Then make a slit between each of the white membranes to obtain the segments.

Ingredients

Recipe for 12 tapas

Smoked salmon bites preparation

240 Gr
Smoked salmon
400 Gr
English cucumber
3 Sprig(s)
Dill
1 Unit(s)
Lemon

Wasabi whipped cream preparation

125 Gr
35% whipping cream
5 Ml
Wasabi powder

Garnish

24 Unit(s)
Crostini
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

  • General preparation

    Cut the cucumber flesh into juliennes, taking care not to use the seeds. Chop 2 sprigs of dill and keep the other for final decoration. Peel the lemon and cut into segments. Cut the segments into small pieces. Keep the lemon juice obtained.

  • Smoked salmon preparation

    Cut the salmon slices into 12 thin bands and roll them up into small rosettes. Combine the julienned cucumber, chopped dill, a dash of lemon juice and a drizzle of olive oil and salt and pepper to taste.

  • Wasabi cream preparation

    In a bowl, mix wasabi powder with few drops of water, add cream and whisk until stiff. Transfer to a pastry bag.

  • To serve

    In a Chinese spoon, place a small amount of julienned cucumber, a rosette of smoked salmon, a small amount of wasabi whipped cream and finish by a piece of lemon segment and a fresh dill leaf as a garnish. Have the crostinis as a side.

To prepare citrus segments, first cut the two ends of the citrus. Install it flat on one end and peel the citrus following its edges using a paring knife. Then make a slit between each of the white membranes to obtain the segments.

Class with similar recipe

Wednesday, November 27th 18:00 to 21:00
Quebec city
95 $ / pers.
6 à 8 TAPAS

6 à 8 TAPAS

Tapas after work ! 1 glasse of wine offered

  • Goat cheese puff pastry, red onion compotée, fresh thyme and roasted pine nuts |
  • Smoked salmon bites, wasabi cream, cucumber juliennes and lemon segments |
  • Pan seared Foie gras, cider caramel French toast, confit apples |
  • Green peas puree with tarragon, sesame tuna, honey soy lemon reduction |
  • Breton shortbread, tiramisu cream, vanilla citrus |
More information
14 / 14

95 $ / pers.
0 places disponibles

Share this unique and tasty
experience

Private and Corporate Events