LIME GRAVLAX SALMON TART
| Cost |
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| Difficulty |
|
| Range | DÉLIFRANCE A LA FOLIE |
| With | FISH |
| Hot or cold | COLD |
| Main ingredient | Salmon |
Ingredients
FOR 20 PORTIONS
GRAVLAX SALMON
- Salmon filet : 200g
GRAVLAX SALMON
- Salmon filet : 200g
- Coarse salt : 150g
- Brown sugar : 35g
- Fresh dill : 15g
- Coriander seeds : 5g
- Black pepper seeds : 5g
Chop dill, coriander and black pepper very finely.
Mix with brown sugar and coarse salt.
Recover salmon fillet.
Reserve for 10 h in a cool and dry place.
Rinse with clear water and dry.
LIME GRAVLAX SALMON TARTARE
- Gravlax salmon : 200g
- Lime juice : 2g
Chop gravlax salmon, mix with lime juice.
Adjust seasoning if needed.
DRESSING
- Cream cheese to taste
- Fresh dill to taste
Method
- DRESSING
1. Fill Délifrance A La Folie! savoury tart shells with the tartare (10 g per unit).
2. Decorate with a spot of cream cheese and fresh dill.
Discover the Délifrance A La Folie! range
Chef’s tip
To bring the best out of this recipe, add a few lemon caviar beads to this gravlax tartare: every bead that bursts will cause a taste explosion!
