Two-salmon tartare with pine nuts and red apple from Geveviève Everell Recipe

Name: Two-salmon tartare with pine nuts and red apple from Geveviève Everell
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tartare-grade salmon fillet, about 225 g (½ lb.); 4 slices smoked salmon; 60 mL (¼ cup) pine nuts; 15 mL (1 tsp.) butter; 30 mL (2 tbsp.) mayonnaise; 45 mL (3 tbsp.) ready-to-serve tempura; ½ green onion, finely chopped; ½ red apple, finely diced; 30 mL (2 tbsp.) Nutra - Fruit cranberry maple balsamic salad dressing

Ingredients

1 tartare-grade salmon fillet, about 225 g (½ lb.)
4 slices smoked salmon
60 mL (¼ cup) pine nuts
15 mL (1 tsp.) butter
30 mL (2 tbsp.) mayonnaise
45 mL (3 tbsp.) ready-to-serve tempura
½ green onion, finely chopped
½ red apple, finely diced
30 mL (2 tbsp.) Nutra - Fruit cranberry maple balsamic salad dressing

PREP TIME 20m	TOTAL TIME 20m
YIELD 2 servings

Instructions

Use a knife to cut the fresh salmon into small cubes and then coarsely chop the smoked salmon.
Grill the pine nuts in butter over low heat.
Combine all ingredients in a bowl.
Serve immediately in verrines with homemade bread croûtes.
Refrigerate the fish as soon as possible after purchase.
Keep it in the refrigerator until it’s time to prepare.
Remember that if the fish is to be eaten raw or partially cooked, it is preferable to eat it the same day it’s purchased.