Preview

salmon tartare, wasabi yogurt, masago, lebanese cucumber and marinated radish petals, fresh chives |

Brunch, Gluten free, Salted, Vegetables and Fruits, Salmon and tuna, Salmon and tuna, Vegetables and Fruits

Freshness, acidity, salty, crunchy, it will not leave you indifferent.

Note

Faites en sorte de travailler les aliments bien froid, le saumon cru est très fragile, encore plus quand il est coupé en petits morceaux.

Que ce soit pour un Brunch, un plat ou une entrée, accompagné d'une petite salade, cette recette est bien appropriée pour 4 pers.

Ingredients

Recipe for 4 portions / 12 tapas

Tartare

480 Gr

Salmon filet skin-off

50 Ml

Greek yogurt

0.50 Tsp

Wasabi powder

1 Unit(s)

Lemon juice

4 Unit(s)

Radish

3 Tbsp

White balsamic vinegar

1 Tbsp

Masago caviar

12 Unit(s)

Crisp peas of wasabi

10 Sprig(s)

Chives

Topping

2 Unit(s)

Libanese cucumber

Preparation time: 30 min

Prep

Dice the salmon in little cubes.

Wash and dice the cucumber.

Wash the radish and slice using a mandoline. Place in a bowl with vinegar and lemon juice and 4 spoons of water. Mix and leave aside in the fridge.

Dilute the wasabi powder in a bit of water, mix the wasabi paste with yogurt and season with salt and pepper.

Cisel with chive.
Tartare

In a bowl, mix the tartare with yogurt, the cucumber, add a bit of the radish marinade et olive oil if needed.

Add chive, season to taste and keep in the fridge.
Plating

Place a spoon of tartare on your plate and cover with few petals of radish.

Add wasabi peas, a little spoon of masago and some chives.

Faites en sorte de travailler les aliments bien froid, le saumon cru est très fragile, encore plus quand il est coupé en petits morceaux.

Que ce soit pour un Brunch, un plat ou une entrée, accompagné d'une petite salade, cette recette est bien appropriée pour 4 pers.

Class with similar recipe

Saturday, April 26th 14:00 to 17:00

Time Out Market

105 $ / pers.

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More information

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105 $ / pers.

14 places disponibles