Yield: for 2 people
INGREDIENTS
-
1 salmon fillet of approximately 300 g
or 2 Salmon tartare rolls 130 g of Sushi at home of Genevieve Everell - 2 tbsp Asian Sesame Vinaigrette @cranberry
- 1/3 Cup finely diced cooked red beets
- 1/3 Cup of very ripe strawberries
- 2/3 Cup Panko Breadcrumbs
- 1/3 Cup Capers, drained and chopped
- 1 1/2 French shallots, chopped
- 2 tbsp Dijon-style cranberry mustard @cranberry
TECHNICAL
To keep the preparation cool, place your bowl on ice. Chop the salmon into small cubes or put the contents of the rolls in the bowl. Chop the strawberries, beets, shallots into small cubes and put them with the salmon. Roughly chop the capers and add them to the mixture. Keep a little of each ingredient for decoration. Add the Dijon-style cranberry mustard and there Asian sesame vinaigrette . Mix gently. Season with fleur de sel and freshly ground pepper to taste.
Add the panko breadcrumbs at the last minute before serving to keep them crispy. Mix gently and adjust the seasoning.
SERVICE
Arrange the tartare using a cookie cutter. Decorate with strawberry slices, capers and panko.