Two-salmon tartare with pine nuts and red apple from Geveviève Everell

Two-salmon tartare with pine nuts and red apple from Geveviève Everell

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

  1. 1 tartare-grade salmon fillet, about 225 g (½ lb.)
  2. 4 slices smoked salmon
  3. 60 mL (¼ cup) pine nuts
  4. 15 mL (1 tsp.) butter
  5. 30 mL (2 tbsp.) mayonnaise
  6. 45 mL (3 tbsp.) ready-to-serve tempura
  7. ½ green onion, finely chopped
  8. ½ red apple, finely diced
  9. 30 mL (2 tbsp.) Nutra - Fruit cranberry maple balsamic salad dressing

Directions

  1. Use a knife to cut the fresh salmon into small cubes and then coarsely chop the smoked salmon.
  2. Grill the pine nuts in butter over low heat.
  3. Combine all ingredients in a bowl.
  4. Serve immediately in verrines with homemade bread croûtes.

Tartare-grade fish

When fish is consumed raw or partially cooked, it must have been frozen under very precise conditions at a specific temperature to meet Health Canada standards. Drop by your IGA fish department for advice!

Here are three steps to follow at home:

  1. Refrigerate the fish as soon as possible after purchase.
  2. Keep it in the refrigerator until it’s time to prepare.
  3. Remember that if the fish is to be eaten raw or partially cooked, it is preferable to eat it the same day it’s purchased.

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