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Executive Chef Pascal Bernou
France
Maison Rougié
Smoked salmon tartare, herbs and granny apple
A revisited smoked salmon tartare, combining freshness and depth, with hints of herbs and Granny apples to surprise your clients. Discover this light and tasty recipe.
4 pers.
30 min
Ingredients
- Smoked salmon tartare 450g
- Granny smith 1 piece
- Shallots 100g
- Lime 2 pieces
- Flat-leaf parsley 100g
- Olive oil 1/1 DL
4 pers.
30 min
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Preparation
1
Prepare the ingredients: Finely chop the shallots and cut the green apple into brunoise.
2
Prepare the tartare: Combine the salmon flesh, shallots, lime juice, salt, and pepper. Gently mix everything together.
3
Prepare the green oil: Blend the flat-leaf parsley with olive oil, then strain the mixture through a fine chinois to obtain the green oil.
4
Plate the dish: Shape the salmon tartare in a ring, place a few apple cubes on top, and add the zest of a lemon.
5
Finish : Drizzle the green oil around the tartare.
Chef's Tip
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