RCI-SF.003.0033.001
Salmon Tartar with Coriander, Caviar and Lime Sauce
Salmon tartar with coriander, caviar and lime-sauce
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- gr salmon300 unitbonleless and skinned
- – 2 shallots1 unitfinely chopped
- pimento¼ unitfinely chopped
- bunch of fresh coriander1 Smallchopped
- 1 unit
- Good caviar (salmon-caviar1 unitlumpfish- or capelin roe).
- dl sour cream1 unit
- 1 unit
- 1 teaspoon
- ½ teaspoon
- 1 unit
- lime and coriander for garnish.1 unit
Method
1
Rinse the boneless, skinned salmon under cold water and pat dry thoroughly with paper towels to remove excess moisture.
2
Place the salmon on a cutting board and dice finely into small, uniform cubes of approximately 5mm in size using a sharp knife.
3
Transfer the diced salmon to a clean bowl and add the finely chopped shallots, pimento, and fresh coriander, then season lightly with salt and white pepper.
4
In a separate bowl, combine the sour cream, fresh lime juice, Dijon mustard, and maple syrup, stirring until well blended and smooth.
5
Season the lime sauce with salt and white pepper to taste, adjusting the balance of acidity and sweetness as needed.
6
Gently fold half of the lime sauce into the salmon mixture, being careful not to break down the fish; add more sauce if a looser consistency is preferred.
7
Divide the salmon tartare among four chilled plates, using a ring mold or spoon to shape into neat portions in the center of each plate.
8
Spoon the remaining lime sauce around the salmon tartare on each plate in a thin drizzle or small pools.
9
Top each portion of tartare generously with caviar (lumpfish or capelin roe), distributing it evenly across the surface.
10
Garnish with fresh lime wedges and small sprigs of coriander placed delicately on and around each serving.