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Seafood tartare, cognac cocktail sauce

TAPAS, Salted

Small cubes of raw salmon, crab sticks and cooked shrimp seasoned with Cognac flavoured cocktail sauce prepared with homemade mayonnaise lightly spiced and served on baguette croutons.

Note To obtain nice looking quenelles, use two spoons of the same size. Take a few tablespoons of mixture with one spoon and slide the second spoon in the first by applying a little pressure on the mixture. Repeat as many times as necessary to obtain a great quenelle.

Ingredients

Recipe for 12 tapas

For the seafood tartare

120 Gr

Salmon filet skin-off

4 Stick(s)

Crabstick

6 Unit(s)

Medium shrimps cooked

1 Unit(s)

Shallot

6 Sprig(s)

Chives

10 Gr

Masago caviar

For the Cognac cocktail sauce

1 Unit(s)

Egg yolk

5 Ml

Dijon mustard

200 Ml

Vegetable oil

5 Ml

Chili paste (sriracha)

15 Ml

Cognac

15 Ml

Ketchup

For the croutons

0.50 Unit(s)

Baguette

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your four at 400 °F

General preparation
Cut the salmon, shrimp and crab stick into small cubes. Chop the shallots and chives.
Cocktail sauce preparation
In a bowl, combine egg yolk, mustard, ketchup and sriracha. Using a whisk, stir in vegetable oil in a drizzle until you get a firm texture. Season with salt and pepper to taste, add the Cognac and stir well.
Croutons preparation
Slice the baguette thinly to obtain your croutons. Place on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
Seafood tartare preparation
Mix the diced salmon, crab sticks and shrimps with shallots, chives and a few spoons of Cognac cocktail sauce. Adjust seasoning with salt and poivre.
To serve
Form small quenelles of tartare on the crouton and garnish with a few Masago eggs.

To obtain nice looking quenelles, use two spoons of the same size. Take a few tablespoons of mixture with one spoon and slide the second spoon in the first by applying a little pressure on the mixture. Repeat as many times as necessary to obtain a great quenelle.

Cooking schedule