Two–Salmon Tartare with Strawberries and Honey Nuts
Prep Time
Cooking Mode
2 tubes (130 g x 2) oz sushi à la maison cubed salmon duo
6 strawberries brunoise
15 mL (1 tbsp.) tbsp. sushi à la maison sesame mayonnaise
15 mL (1 tbsp.) tbsp. green onion chopped
To taste fleur de sel
To taste olive oil
15 mL (1 tbsp.) tbsp. rice vinegar
7.5 mL (1 ½ tsp.) tsp. maple syrup
7.5 mL (1 ½ tsp.) tsp. olive oil
500 mL (2 cups) cups Spring Mix lettuce
1 apple thinly sliced
1 pear thinly sliced
60 mL (¼ cup) cup raisins
To taste fleur de sel
19.2 mL (1.3 c. soupe) Tbsp mixed nuts
15 mL (1 tbsp.) tbsp. honey
2–3 strawberries sliced
2 tubes (130 g x 2) oz sushi à la maison cubed salmon duo
6 strawberries brunoise
15 mL (1 tbsp.) tbsp. sushi à la maison sesame mayonnaise
15 mL (1 tbsp.) tbsp. green onion chopped
To taste fleur de sel
To taste olive oil
15 mL (1 tbsp.) tbsp. rice vinegar
7.5 mL (1 ½ tsp.) tsp. maple syrup
7.5 mL (1 ½ tsp.) tsp. olive oil
500 mL (2 cups) cups Spring Mix lettuce
1 apple thinly sliced
1 pear thinly sliced
60 mL (¼ cup) cup raisins
To taste fleur de sel
19.2 mL (1.3 c. soupe) Tbsp mixed nuts
15 mL (1 tbsp.) tbsp. honey
2–3 strawberries sliced
Directions
1Thaw the tubes according to the package directions.
2In a bowl, mix the 2 tubes, strawberries, mayonnaise, green onion, fleur de sel, and olive oil. Refrigerate until ready to use.
3In a small bowl, mix the nuts and honey.
4On a plate, prepare the tartare with a cookie cutter and decorate with the mixed nuts. Add sliced strawberries as a topping.
5In a bowl, combine rice vinegar, maple syrup and olive oil. Set aside.
6In another bowl, mix lettuce, apple, pear and raisins. Drizzle with dressing. Mix well and sprinkle with fleur de sel. Serve with tartare.
7Top off your feast with
8a non-alcoholic cocktail
9with unique, explosive flavours! Made from Clamato, this mocktail offers a perfect balance of ginger, sesame, and lime flavours. A must try!
Disclaimer
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Personal Note
Personal Note