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Salmon tartare, spicy mayonnaise and avocado mousse, arugula lemon vinegar.

MAINS, TAPAS, Salted, Salmon and tuna

Salmon tartare seasoned with a homemade mayonnaise with chili paste accompanied by avocado mousse.

Note

Freeze your salmon a few hours before cutting it in order to obtain nice dice.

Ingredients

Recipe for 48 tapas

For the avocado mousse

1 Clove(s)

Garlic

1 Unit(s)

Avocado

5 Ml

Lemon juice

4 Sprig(s)

Fresh cilantro

For the salmon tartare

480 Gr

Salmon filet skin-off

8 Unit(s)

Gherkins

1 Ml

Shallot

15 Ml

Capers

For the spicy mayo

1 Unit(s)

Egg yolk

5 Ml

Dijon mustard

5 Drop(s)

Chili paste (sriracha)

200 Ml

Vegetable oil

For the croutons

0.50 Unit(s)

Baguette

For the arugula

4 Handful(s)

Arugula salad

15 Ml

Lemon vinegar

5 Ml

Maille dijon mustard

30 Ml

Olive oil

Olive oil
Salt and pepper

Salmon tartare, spicy mayonnaise and avocado mousse, arugula lemon vinegar.

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Chop the salmon with a knife. Chop the shallot. Chop the pickles. Chop the capers.
Croutons preparation with arugula

Slice the baguette diagonally to get your croutons. Place on a baking sheet and pour a little olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp. Mix vinegar with lemon Dijon mustard with a small whisk. Then mix the olive oil little. Salt and pepper. Season the vinaigrette rocket at the last moment.
Avocado mousse preparation

In the bowl of a food processor, together avocado, chopped garlic, coriander and lemon juice. Mix everything. Salt and pepper to taste.
Spicy mayonnaise preparation

In a bowl, mix the mustard and egg yolks with a whisk. Add the oil mesh emulsifying the mixture with a whisk. Season the mayonnaise with salt, pepper and Sriracha. Stir a little of the spicy mayonnaise tartare.
Salmon tartare preparation

In a bowl, together salmon, shallots, capers, chopped gherkins and mix. Season to taste. Do not hesitate to taste to adjust the seasoning.
To serve

Dresser tartar in a cookie cutter with a little avocado mousse on top, then place a few croutons on top to create height. Alternatively, place a dollop of tartare on each crouton and a touch of avocado mousse on top.