Salmon tartar and Jerky
Source: Maxence Raymond, Chef propriétaire du Bistro Summum La Baie | Portions: 1 portion meal or 2 entries
Ingredients
- 150 g fresh Atlantic salmon cubed
- 25 g of frayed Jerky from La Boucanerie d'Henri
- 10 g pureed gray shallot
- 15 ml Fruity extra virgin olive oil
- 10 ml of lemon and lime juice
- 40 ml Boivin cream cheese
- Fleur de sel des Contrebandiers
- Fresh ground Malabar black pepper
- Bayou hot sauce
Preparation
- Cut fresh salmon into cubes1/4 inch thick
- Whip the cream cheese with the citruc juices
- Mix cubed salmon with whipped cheese, shallot and olive oil
- Season, mix ans mold the tartar
- Overcoming Jerky's tartar of frayed
Additional informations:
Serve the tartar with fies and salad of crunchy lettuce