A harmonious combination of delicate salmon tartare with aromatic spices and crispy croutons. A wonderful option for a festive table or an exquisite light snack.
Servings8–10
Preparation60 min
Difficulty
Ingredients
For the tartare:
salmon fillet — 300 g;
olive oil — 1–2 tbsp;
lemon juice — 1 tsp;
Tobiko flying fish roe — 1–2 tsp;
salt — to taste.
For decoration:
flower petals;
microgreens;
homemade mayonnaise;
Dijon mustard.
Preparation
Tartare:
Remove skin, bones, and excess fat from the salmon.
Cut the fillet into small cubes approx. 3×3 mm.
Season the fish with olive oil, lemon juice, salt, and Tobiko roe — to taste.
Cover the tartare container with cling film to prevent drying out and refrigerate for 30 minutes to marinate.
Canapés:
Mix mayonnaise with Dijon mustard until smooth.
Spread a thin layer of sauce on each TM "Aviant" crouton.
Form tartare balls using two teaspoons and carefully place them on the croutons.
Garnish the canapés with roe, microgreens, and edible flower petals.
For the best taste and look, serve canapés immediately after preparation. Tartare can be stored in the refrigerator for a short time under film.
This website uses cookies to improve your experience and analyze site traffic. By clicking "Accept", you consent to the use of cookies.
Cookie Policy
🍪 Settings
Necessary
These cookies are essential for the website to function and cannot be disabled. They are usually set in response to your actions such as privacy settings, logging in, or filling out forms.
Always active
Analytics
These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site.
Marketing
These cookies may be set through our site by our advertising partners to build a profile of your interests.
Video with Chef's comments on this recipe