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Salmon tartar, celery root and raisins salad, horseradish and dill cream, yuzu flavored radish |

Fish, Seafood & Shellfish

Knife cut salmon tartare, bistro garnish, with a mustard celery root salad, top with some greens.

Note

You can replace the yuzu juice with lime juice.

Ingredients

Recipe for 4 portions / 12 tapas

For the tartare

480 Gr

Salmon filet skin-off

30 Gr

Gherkins

15 Gr

Capers

100 Gr

French shallot

1 Pinch(es)

Sea salt flakes

12 Sprig(s)

Chives

25 Ml

Canola oil

4 Turn(s)

Freshly ground black pepper

For the croutons

24 Thin slice(s)

Baguette

For the mayo

1 Unit(s)

Egg yolk

15 Ml

Dijon mustard

125 Ml

Canola oil

5 Ml

Lemon juice

For the salad

400 Gr

Celeriac

15 Ml

Lemon juice

2 Sprig(s)

Basil

Sour cream and radish

150 Gr

Sour cream

1 Tsp

Yuzu juice

4 Unit(s)

Radish

2 Sprig(s)

Dill

1 Tsp

Horseradish

Salt and pepper

Preparation time: 30 min

For the mise en place

Dice finely the salmon. Chop the shallots and the chive. Chop the capers and the gherkins.
For the crostinis

Slice the baguette slantwise. Put it on a baking tray with a drizzle of olive oil, salt and pepper and cook it in the oven until crispy.
For the tartare

In a bowl, mix the salmon, the capers, the gherkins, the shallots and the chive. Add a couple spoons of mayo, mix it and fix the seasoning.
For the mayo

In a bowl, put the egg yolk, the mustard and some lemon juice, whisk it well and add the oil gently until you get a nice and firm mayo, fix the seasoning.
For the salad

Peel the celery, cut it and pass it into the food processor to shave it, add some lemon juice making sure it won't get dark. Add a couple spoons of mayo, the chopped basil and season it well.
Horseradish sour cream

In a mixing bowl, combine the sour cream and horseradish, season with salt and pepper and then add the chopped dill.

Strain the radish slices and combine them with yuzu juice.
For the platting

In a cookies cutter, put a first layer of tartare, then a layer of celery and finish with a layer of tartare. Remove the cookies cutter and top it with the greens and the croutons.