Salmon Tartare with Bleak Caviar Recipe
Serves/Makes: 4
Ingredients:
- 1 pound (454 g) fresh salmon fillets
- 4 tablespoons (60 mL) bleak caviar
- 2 pounds (1 kg) coarse gray sea salt
- 4 tablespoons (60 mL) fine sugar
- 1/2 zucchini, unpeeled
- 1/2 shallot
- 1 teaspoon (5 mL) dry mustard
- 2 tablespoons (30 mL) olive oil
- 1 1/2 teaspoons (7.5 mL) chopped chives
- 3 1/2 ounces (100 mL) heavy cream
- 1 thread lemon juice
- Salt
- Freshly ground pepper
- 1 tomato, cut into diamonds
- Lightly toasted bread triangles
- Mix together coarse gray sea salt and fine sugar; pour half of mixture into a high-sides dish.
- Arrange salmon fillets over sea salt/sugar mixture; cover with remaining sea salt/sugar mixture.
- Marinate thin fillets for 2 1/2 hours, thick fillets for 3 hours.
- Well rinse salmon fillets; dry and cut fillets into small dices; reserve.
- Cut zucchini into small dices; blanch for 3 minutes in boiling salted water.
- Finely mince shallot.
- Mix minced shallot into cooled zucchini dices, along with dry mustard, olive oil, half of bleak caviar, chives, lemon juice and reserved salmon dices.
- Fill molds with mixture, pressing lightly.
- Refrigerate until ready to serve.
- Delicately unmold onto individual plates.
- Prepare a sauce by mixing together heavy cream, lemon juice, salt, freshly ground pepper and remaining half of bleak caviar.
- Decorate each salmon fillets all around with a little sauce, then with tomato diamonds.
- Serve really cold, along with lightly toasted bread triangles.
Notes:
If you do not have any decorative shape mold, use a hamburger mold (for easy unmolding, just before unmolding, freeze patties for 10 to 15 minutes.
Preparation time: 20 minutes
Waiting time: 2 1/2 hours
Cooking time: 3 minutes
Required molds: 4 round (8-cm x 1.5-cm high) decorative molds.
This recipe for Salmon Tartare with Bleak Caviar serves/makes: 4
Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked
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