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Tartare de saumon et yogourt à la menthe Fromagerie le Bédouin

Organic spicy salmon tartar with cucumber marinated in white balsamic vinegar, with a 0% yogurt, fresh mint and cucumber granita Gin Hendrix.

(10 portions)

Ingredients

Cucumber granita preparation

  • 200 g Lebanese cucumber
  • 2 oz. Gin Hendrix
  • A few fresh mint leaves

Marinated cucumber preparation

  • 200 g Lebanese cucumber, seeded and diced
  • 30 ml white balsamic
  • Salt, black pepper

Mint sauce preparation

  • 200 ml 0% yogurt
  • Finely chopped fresh mint
  • Salt, black pepper

Tartar preparation

  • 700 g organic salmin, cut into small cubes
  • 1 tbsp sambal oelek
  • 2 tbsp avocado oil
  • 100 g shallots chopped
  • zest and juice of 2 lemons
  • 1 tbsp white balsamic vinegar
  • Micro arugula sprouts
  • French sea salt, black pepper

Preparation

Cucumber granita preparation

  1. Process all ingredients in a blender and then pour the mixture in a baking dish and put in the freezer. Scrape every hour until you have a fine crystallized mixture

Marinated cucumber preparation

  1. Mix all ingredients and marinate for maximum 1 hour not to lose the crispness. Then remove the vinegar and use it to prepare the tartar

Mint sauce preparation

  1. Mix and store in refrigerator

Tartar preparation

  1. Mix the preparation of tartar before assembling and adjust seasoning to taste
  2. Then dress the plates using a cookie cutter, placing salmon in the bottom and finishing with pickled cucumbers
  3. Use your imagination and decorate the base of the yogurt sauce with mint and a drizzle of avocado oil
  4. Garnish with micro arugula and top with the cucumber granita. Accompany with small garlic confit croutons

Visit www.confortchef.ca for more ideas

Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 – info@confortchef.ca