Smoked salmon tartare with persimmon
Prep Time
Cooking Mode
500 mL (2 cups) cup lightly packed arugula
2 lime wedges
1 Thin slices of baguette, toasted
20 mL (4 tsp.) tsp Compliments Mayonnaise
2 mL (½ tsp.) tsp wasabi
½ lime lime, zest and juice
1 persimmon, peeled and diced
125 mL (½ cup) cup diced mango
1 package (120 g) oz Sensations by Compliments Smoked Salmon, cut in cubes
30 mL (2 tbsp.) tbsp finely chopped chives
To taste salt and pepper
500 mL (2 cups) cup lightly packed arugula
2 lime wedges
1 Thin slices of baguette, toasted
20 mL (4 tsp.) tsp Compliments Mayonnaise
2 mL (½ tsp.) tsp wasabi
½ lime lime, zest and juice
1 persimmon, peeled and diced
125 mL (½ cup) cup diced mango
1 package (120 g) oz Sensations by Compliments Smoked Salmon, cut in cubes
30 mL (2 tbsp.) tbsp finely chopped chives
To taste salt and pepper
Directions
1In a bowl, combine the mayonnaise, wasabi, lime zest and juice. Add the persimmon, mango, salmon, and chives. Season with salt and pepper to taste. Gently mix together. Set aside.
2Divide arugula onto four small plates. Place a 6.5-cm (2.5-in.) round cookie cutter on top of the arugula and fill with tartare. Gently remove the cookie cutter.
3Serve with a lime wedge and thin slices of toasted baguette.
4: For a cocktail party, serve the tartare in small verrines. Garnish with a thin slice of toasted baguette.
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Personal Note
Personal Note