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Salmon Tartare with a Cucumber Vinaigrette Sauce |
2 Teaspoons of grape pip oil or corn oil
2 Teaspoons of very fine chopped shallots
2 Tablespoons of finely chopped green apples
2 Teaspoons of curry
4 Tablespoons of mayonnaise
2 Tablespoons of thick cream
2 Teaspoons of Dijon mustard
400 Gr. Of Salmon fillets, sushi quality, skinned and boned
2 Tablespoons of finely chopped chives
2 Teaspoons (or to taste) of green chili, finely chopped
3 Teaspoons of lemon juice
Salt and Cayenne pepper to taste
1 Cucumber
Decorate with finely chopped chives
Prepare the tartare 4 to 5 hours prior to serving. Heat the oil in a small frying pan at medium heat and fry the shallots and the apples for two minutes. Add the curry, 2 tablespoons of hot water and cook for two minutes on a low flame. Leave to cool then add mayonnaise, cream and mustard.
Cut the salmon up into small cubes, place them in a small container then add the curry sauce, chives, green chili and lemon juice. Season with salt and Cayenne pepper to taste. Never forget that a tartare dish must always be well dressed.
Peel the cucumber, cut in half vertically, take out the pips and then slice up into pieces. Season with salt and leave for one hour in a sieve. Dry and keep on one side.
Split up the tartare amongst 6 round individual moulds (*), open on both sides. Squeeze gently and dress on top with the slices of cucumber and chopped chives. Store in the refrigerator.
(*) moulds can be improvised with a tube of plastic/PVC cut up in rings and boiled for 10 minutes in water to disinfect them.
Ingredients for the Cucumber Vinaigrette
1 Cucumber
1 Tablespoon of finely chopped chives
1 Tablespoon of Dijon mustard
2 Teaspoons of honey
3 Tablespoons of mayonnaise
1/4 Cup of grape oil
1/4 Cup of thick cream
Salt and Cayenne pepper
Peel the cucumber, take out the pips and cut into small cubes. In a blender place 1 cup of cucumber in cubes, the chives, mustard, honey, mayonnaise and blend until you have a purée. Add a little oil, place the vinaigrette in a container, add the cream and season with salt and Cayenne pepper to taste. Store in the refrigerator. Serve with a cress salad and toasted sliced bread
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe.