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SALMON TARTAR STRAWBERRY BEET CRANBERRY

for 2 people

INGREDIENTS

1 salmon fillet of approximately 300 g

2 Salmon tartare rolls 130 g

of Sushi at the house of Geneviève Everell

2 tbsp. at the Table Asian Sesame Vinaigrette @cranberry
1/3 Cup Cooked red beet, finely diced

1/3 Cup 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 @canneberge

Fleur de sel and freshly ground pepper to taste

TECHNICAL

To keep the preparation cool, place your bowl on ice. Chop the salmon into small cubes or put the contents of the rolls into the bowl. Chop the strawberries, beets, shallots into small cubes and add them with the salmon. Roughly chop the capers and add them to the mixture. Keep a little of each ingredient for decoration. Add NUTRA-FRUIT Dijon style cranberry mustard and NUTRA-FRUIT raspberry blueberry and green tea 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
Prepare the tartare using a cookie cutter. Decorate with strawberry slices, capers and panko.