Mediterranean-style salmon tartare verrines
Verrines de tartare de saumon à la méditerranéenne

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

  1. 5 mL (1 tsp.) olive oil
  2. 80 mL (1/3 cup) diced fennel
  3. 2 prosciutto slices
  4. 250 g skinless tartare-quality salmon filet, diced
  5. 30 mL (2 tbsp.) diced cucumber
  6. 30 mL (2 tbsp.) chopped sundried tomatoes in oil
  7. 30 mL (2 tbsp.) chopped capers
  8. 30 mL (2 tbsp.) chopped fresh dill
  9. 30 mL (2 tbsp.) Cuisine Poirier mayonnaise

Directions

  1. In a hot nonstick pan, heat the oil and fry the fennel over medium heat for 2–3 minutes. Set aside.
  2. Place the prosciutto slices on a plate and cover with paper towels. Microwave for 1–2 minutes or until crispy, like a potato chip. Set aside.
  3. Set aside a few pieces of cucumber and fresh dill for the garnish and place a bowl on top of a bowl filled with ice. In the upper bowl, place the salmon, cucumber, sundried tomatoes, capers, dill, and mayonnaise. Add half the fried fennel and a single prosciutto chip. Mix well.
  4. Place a serving of tartare in each verrine and decorate with the rest of the fennel and pieces of prosciutto, cucumber, and dill.  

You can also make one poke bowl instead of four verrines. Combine all the ingredients in the same bowl, being sure to place the rice in the centre!

* Visit IGA.net/sushi for sushi rice directions.

Chef’s secret

Quick snack: take a mug, add a small amount of leftover tartare and fill with chicken or vegetable broth. A quick mugfull of happiness!

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