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Seafood tartare verrine, diced cucumber and cognac cocktail sauce

TAPAS, Salted

Small cubes of raw salmon, cooked shrimp and crab stick flavoured with Cognac cocktail sauce prepared with mayonnaise and topped with a diced English cucumber, chives and caviar Masago, all served in small glass jars.

Note Serve your tapas accompanied by long baguette croutons to add some crunch.

Ingredients

Recipe for 24 tapas

For the seafood tartare and Cognac cocktail sauce

12 Unit(s)

Medium shrimps cooked

150 Gr

Crabstick

100 Gr

Salmon filet skin-off

50 Ml

Mayonnaise

15 Ml

Ketchup

1 Unit(s)

Shallot

15 Ml

Cognac

1 Ml

Chili paste (sriracha)

For the garnish

0.50 Unit(s)

English cucumber

12 Sprig(s)

Chives

20 Gr

Masago caviar

Salt and pepper

Preparation time: 30 min

General preparation
Chop the chives and shallots. Cut the salmon, shrimp and crab stick into small pieces. Cut the cucumber flesh into small dice.
Seafood tartare preparation
In a bowl gather the mayo, cognac, ketchup, half the chives, shallots and mix well. Salt and pepper to taste. Add the seafood and mix well. Add a few drops of chili paste to taste.
To serve
In each glass jars, place a bit of seafood cocktail sauce, then some diced cucumber on top. Garnish with chopped chives and Masago eggs.