Salmon tartare is a special recipe that I discovered in a small restaurant in France. Looks amazing, it’s delicious and very easy to make it.

Ingredients:

For quinoa bed:

  • 100 g quinoa
  • 1 tablespoon of butter
  • salt
  • pepper

For mousse:

  • 4-5 teaspoons of almond flour ( or you can put the almonds in the robot and make them flour)
  • 200 ml of cream (a whipped cream but keep 2 tablespoons aside)
  • 10 g of powdered gelatin
  • 100 ml of water
  • 250 gr Ricotta
  • 1 teaspoon of dry tarragon

For salmon tartare:

  • 500 gr fresh salmon
  • juice from 1/2 lemon/lime
  • 1 small red onion
  • 2 tablespoons of chive
  • 2 tablespoons of mayonnaise
  • 2 teaspoons of tabasco of chilli powder

First, prepare the quinoa bed. Boil 100 quinoa, put the butter salt and pepper and it’s ready.

Then, start to prepare the almonds mousse: Mix 4-5 teaspoons of almond flour ( or you can put the almonds in the robot and make them flour), 200 ml of cream (a whipped cream but keep 2 tablespoons aside), 10 g of powdered gelatin (dissolved in 100 ml of water left for 10 minutes to hydrate, then is completely dissolved – I put the microwave in 2 rounds of 10 seconds and mixed 1 minute between rounds), 250 gr Ricotta (not from France, but a good substitute) and 1 teaspoon of dry tarragon.

For salmon tartare, cut all the ingredients in very small pisces.

Mix the salmon with lemon juice and them add the rest of the ingredients.

Before to arrange the plate, tartar mousse needs to stay 90 – 120 minutes in the fridge.

Salmon Tartare With Almonds Mousse And Quinoa
 
Salmon tartare is a special recipe that I discovered in a small restaurant in France. Looks amazing, it’s delicious and very easy to make it.
Author:
Recipe type: Appetizer
Ingredients
For quinoa bed:
  • 100 g quinoa
  • 1 tablespoon of butter
  • salt
  • pepper
For mousse:
  • 4-5 teaspoons of almond flour ( or you can put the almonds in the robot and make them flour)
  • 200 ml of cream (a whipped cream but keep 2 tablespoons aside)
  • 10 g of powdered gelatin
  • 100 ml of water
  • 250 gr Ricotta
  • 1 teaspoon of dry tarragon
For salmon tartare:
  • 500 gr fresh salmon
  • juice from ½ lemon/lime
  • 1 small red onion
  • 2 tablespoons of chive
  • 2 tablespoons of mayonnaise
  • 2 teaspoons of tabasco of chilli powder