Salmon and scallop tartare with cranberries

Yield: for 4 people as a starter

INGREDIENTS

• 1 Atlantic salmon fillet (skinless, about 150 g)
• 6 Fresh scallops (large)
• 1/2 Mango
• 1/4 cup CANNE BERGE's Whole Sweetened Dried Cranberries
• 2 tbsp chopped fresh coriander (reserve a few leaves for decoration)
• 1 tbsp grapefruit syrup
• 1 tbsp 100% Pure Cranberry Juice by CANNE BERGE
• 1 tbsp. fresh lime juice
• 1 tbsp. Maple Cranberry Syrup by CANNE BERGE
• 2 tbsp.  Cranberry Asian Sesame Vinaigrette by CANNE BERGE
• 1/2 tsp Toasted sesame seeds
• 1/2 tsp sambal oelek (crushed chili paste)
• Fleur de sel and pepper from the mill to taste

PREPARATION

1. Chop the Whole sweetened dried cranberries.
2. Mix grapefruit syrup (or fresh grapefruit juice), lime juice, 100% Pure Cranberry Juice and the maple cranberry syrup. Add the chopped cranberries. Mix well and refrigerate this preparation for one hour.
3. Prepare the salmon and scallops: remove the brown parts and bones from the salmon if there are any left. Cut the salmon, scallops and mango into small cubes.
4. In a large bowl, mix the chopped scallops and salmon, the mango, the reserved juice mixture, the honey and toasted sesame vinaigrette, the sesame seeds and the sambal oelek. Season with salt and pepper.
5. Serve the tartare as a starter with toasted bread with olive oil, as a canapé on slices of cucumber or lime.

TRICK
Place the salmon and scallops in the freezer 30 minutes before preparing the tartare. It will then be easier to cut them into small cubes.