Mediterranean-style salmon tartare verrines
Prep Time
Price Per Serving
Cooking Mode
5 mL (1 tsp.) tsp. olive oil
80 mL (⅓ cup) cup fennel diced
2 prosciutto slices
250 g oz skinless tartare-quality salmon filet diced
30 mL (2 tbsp.) tbsp cucumber chopped
30 mL (2 tbsp.) tbsp sundried tomatoes oil chopped
30 mL (2 tbsp.) tbsp capers chopped
30 mL (2 tbsp.) tbsp fresh dill chopped
30 mL (2 tbsp.) tbsp Cuisine Poirier mayonnaise
5 mL (1 tsp.) tsp. olive oil
80 mL (⅓ cup) cup fennel diced
2 prosciutto slices
250 g oz skinless tartare-quality salmon filet diced
30 mL (2 tbsp.) tbsp cucumber chopped
30 mL (2 tbsp.) tbsp sundried tomatoes oil chopped
30 mL (2 tbsp.) tbsp capers chopped
30 mL (2 tbsp.) tbsp fresh dill chopped
30 mL (2 tbsp.) tbsp Cuisine Poirier mayonnaise
Directions
1In a hot nonstick pan, heat the oil and fry the fennel over medium heat for 2–3 minutes. Set aside.
2Place 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.
3Set 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.
4Place a serving of tartare in each verrine and decorate with the rest of the fennel and pieces of prosciutto, cucumber, and dill.
5You 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!
6* Visit IGA.net/sushi for sushi rice directions.
7Quick snack: take a mug, add a small amount of leftover tartare and fill with chicken or vegetable broth. A quick mugfull of happiness!
Disclaimer
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Personal Note
Personal Note