Salmon Tartare with Cucumber and Summer Truffle
4
Convives
30
Préparation (min.)
Ingrédients
- 400 g of very fresh salmon, skinless and boneless
- 1 small cucumber
- 100 g of cream cheese
- 30 to 40 g of fresh summer truffle
- 1 yellow lemon
- 1 tablespoon of olive oil
- A few sprigs of chives
- Salt
- Pepper
Salmon Tartare with Cucumber and Summer Truffle
Fresh, light, and refined, this salmon tartare combines the sweetness of the fish with the freshness of cucumber and the creaminess of fresh cheese. The summer truffle, added in thin slices at the time of plating, brings a delicate and slightly nutty touch, perfect for an elegant summer starter.
Cuisinez cette recette avec les produits Plantin
Aucun produit associé.
Préparation
Prepare the salmon
Cut the salmon into small, even cubes using a sharp knife. Place them in a mixing bowl.
Cut the cucumber
Partially peel the cucumber, remove the seeds if necessary, and then cut it into small cubes. Add them to the salmon.
Season the tartare
Add the juice of half a lemon, olive oil, and finely chopped chives. Lightly salt, pepper, and mix gently.
Let it rest
Place the mixture in the refrigerator for about 30 minutes to ensure it is well chilled.
Prepare the cream
Mix the cream cheese with a bit of lemon juice, pepper, and some finely grated summer truffle scraps.
Plate the dishes
Place a spoonful of cream cheese in each plate, then shape the tartare using a presentation ring.
Add the summer truffle
Finish with thin slices of summer truffle and a few chives just before serving.
Astuce(s) du Chef Plantin
Add the summer truffle at the last moment and avoid adding too much lemon to the tartare. An overly pronounced acidity could mask its delicate aromas.
