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Salmon tartar and Jerky

Source: Maxence Raymond, Chef propriétaire du Bistro Summum La Baie | Portions: 1 portion meal or 2 entries


  • 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


  1. Cut fresh salmon into cubes1/4 inch thick
  2. Whip the cream cheese with the citruc juices
  3. Mix cubed salmon with whipped cheese, shallot and olive oil
  4. Season, mix ans mold the tartar
  5. Overcoming Jerky's tartar of frayed

Additional informations:

Serve the tartar with fies and salad of crunchy lettuce

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