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

Two-salmon tartare with pine nuts and red apple from Geveviève Everell
Source: Iga

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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.

Dinner

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A recipe from Iga

https://www.flyers-on-line.com/data/recipes/7248/two-salmon-tartare-with-pine-nuts-and-red-apple-from-gevevi-ve-everell.jpg

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