Two-salmon tartare with strawberries and basil
Two-salmon tartare with strawberries and basil

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

  1. 450 g (1 lb.) fresh, tartare-quality salmon fillet, skin removed, cut in small dice
  2. 1 120 g package smoked salmon, chopped
  3. 15 mL (1 tablespoon) sesame seeds in 2 colours
  4. 1 pinch cayenne pepper
  5. 310 mL (1 ½ cups) finely diced strawberries
  6. 45 mL (3 tablespoons) very finely chopped red onion
  7. 30 mL (2 tablespoons) chopped fresh basil
  8. 15 mL (1 tablespoon) lemon zest (about 1 lemon)
  9. 15 mL (1 tablespoon) olive oil
  10. 625 mL (2 ½ cups) arugula
  11. To taste freshly ground pepper
  12. To taste balsamic vinegar reduction

Directions

  1. In a bowl, stir together the two salmons, sesame seeds, and cayenne pepper. Reserve.
  2. In a separate bowl, mix together the strawberries, red onion, basil, lemon zest, and olive oil. 
  3. Line each serving plate with a bed of arugula. For each portion, using a cookie-cutter as a mould, place some of the salmon mixture on the greens, and then cover with a little of the strawberry mixture. Finish with another layer of salmon. 
  4. Serve the tartare with thinly sliced oven-toasted baguette. Decorate with a few arugula leaves, sprinkle with freshly ground pepper, and drizzle the balsamic vinegar reduction over top.

Chef’s Secret

Place the salmon in the freezer for 15 minutes before preparing the recipe. It will be easier to handle and to cut!

To learn all about how to get the pro knife that was used to make this recipe and to accumulate IGA stamps, visit the promotion page: www.igapromotion.ca

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