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As an amuse-bouche or appetizer, this wild salmon tartar enhanced with wasabi cream and crispy beetroot chips is an explosion of tastes for the palate in summer.
12 little cups
| Preheat the oven to 170°C | ||
| Beetroot Chips 1 medium beetroot |
Peel, wash and dry beetroot. | |
| With a knife, cut beetroot into 2mm slices. | ||
| splash of olive oil | Line a baking sheet with foil and brush with oil. | |
| Lay the beetroot slices side by side on the foil. | ||
| splash of olive oil | Drizzle with olive oil and cover with another layer of foil. | |
| Slide into preheated oven. | ||
| Remove the top foil layer after 55 minutes and bake another 10 minutes | ||
| Salt | Remove from oven, salt and set aside. | |
| Preparation / 10 min 170°C / 65 min |
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| Wild Salmon Tartar 100 ml (1/4 cup) fresh lemon juice (from 1 1/2 organic lemons) 4 tablespoons olive oil |
Cut the salmon into 5 mm slices crosswise, then into 5mm slices lengthwise and finally into little cubes of 5mm. | |
| Mix the raw salmon cubes with the lemon juice and olive oil in a salad bowl. | ||
| 3 sprigs of basil with small leaves 20 hyssop flowers |
Pluck off the basil leaves and add them to the salmon together with the hyssop flowers. | |
| 1 small ripe but firm avocado | Peel the avocado and cut into 5mm slices lengthwise. Add to the salmon tartar. | |
| Salt, mix of peppers 4 pinches Espelette chili |
Season with salt, pepper and Espelette chili according to your taste. | |
| Chill for at least 1 hour before serving. | ||
| Preparation / 15 min Chill / 1 h |
||
| Wasabi cream 200 gr mascarpone cheese 2 teaspoons wasabi Salt |
Whip the mascarpone with the wasabi by hand until well incorporated. Salt as desired. Chill. | |
| Preparation 5 min | ||
| Decoration 1 small ripe, firm tomato |
Wash the tomato. Cut into half, remove the pulp and slice into 5mm strips and then into 5mm cubes. Set aside. | |
| 2 fresh radishes | Wash the radishes and cut into fine slices. Set aside. | |
| 1 handful hyssop flowers basil sprigs with small leaves |
Wash the hyssop flowers and basil. Set aside. | |
| Preparation / 10 min | ||
| Assembly Salmon tartar Wasabi cream Tomato cubes Radish slices Hyssop flowers Basil leaves Beetroot chips |
In each glass, layer 2 teaspoons salmon tartar 1 teaspoon wasabi cream 5 tomato cubes 1 slice radish 4 hyssop flowers a little sprig of basil and before serving, 1 beetroot chip |
