Recipe courtesy of Jacques Fortier

Fresh Smoked Salmon Tartar with Raspberries

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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Ingredients

9 ounces (250 grams) fresh salmon

Sea salt and freshly ground black pepper

1 shallot, finely chopped

1 bunch chives, thinly sliced

2 ounces mayonnaise

4 slices smoked salmon

Sauce:

5 fresh raspberries

Sea salt and freshly ground black pepper

Hot pepper sauce

2 ounces raspberry vinegar

4 ounces (100 grams) olive oil

4 ounces light cream

1 cucumber, thinly sliced and formed into roses

Salmon caviar

Directions

Special equipment:
4 sheets of cello paper
  1. Half freeze the fresh salmon, so it can be cut easily. Cut thinly the fresh salmon in very small cubes, add salt, pepper, then the chopped shallot, the chive and the mayonnaise. Mix together. 
  2. Put 4 sheets of cello paper on your table, put on top the slices of smoked salmon, and then the fresh salmon tartar. Then you close the plastic wrap and you twist it to make a little balluchon. Then you take away the plastic wrap. To make the sauce: Crush the raspberries with the salt, the pepper and the hot sauce, add the vinegar and mix thoroughly. Add the olive oil and the cream. Place a cucumber rose on a plate, and place the balluchon on top. Make the balluchon shiny by pouring a little bit of olive oil on it. Put the sauce all around it and decorate with fresh raspberries and caviar.
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