Servings : for 2 people
INGREDIENTS
- 1 salmon fillet of approximately 300 g
or 2 Salmon tartare rolls 130 g of Sushi at home by Genevieve Everell - 2 tbsp Asian Sesame Vinaigrette CANNE BERGE
- 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 by CANNE BERGE
PREPARATION
- 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.
- Arrange the tartare using a cookie cutter. Decorate with strawberry slices, capers and panko.