Salmon tartare with crunchy cabbage and spicy mayo from Geneviève Everell
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  • Easy to do
  • Uncooked
préparation
15minutes
or 4 appetizers
2 meals
type of dish
Appetizers and side dishes
préparation
15minutes
or 4 appetizers
2 meals
type of dish
Appetizers and side dishes
Salmon tartare with crunchy cabbage and spicy mayo from Geneviève Everell
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Uncooked
préparation
15minutes
or 4 appetizers
2 meals
type of dish
Appetizers and side dishes
préparation
15minutes
or 4 appetizers
2 meals
type of dish
Appetizers and side dishes
ingredient
  • 2 tube(s) Sushi à la maison cubes of salmon for tartare
  • 250 ml red cabbage , chopped
  • 30 ml Sushi à la maison spicy mayonnaise
  • 15 ml olive oil
  • 15 ml ginger , chopped
  • 7,5 ml orange zest (about 1/2 orange)
  • 2 bags salted tortillon , coarsely chopped (2 x 50 g)
  • 5 sprig(s) chives , chopped
  • 1/2 fennel bulb, finely chopped
  • To taste, sea salt
  • 2 tube(s) Sushi à la maison cubes of salmon for tartare
  • 250 ml red cabbage , chopped
  • 30 ml Sushi à la maison spicy mayonnaise
  • 15 ml olive oil
  • 15 ml ginger , chopped
  • 7,5 ml orange zest (about 1/2 orange)
  • 2 bags salted tortillon , coarsely chopped (2 x 50 g)
  • 5 sprig(s) chives , chopped
  • 1/2 fennel bulb, finely chopped
  • To taste, sea salt
prep time
  1. In a bowl, mix ingredients and refrigerate until serving.

FRESH TIP

Tartare must be eaten fresh, on the day it is prepared.
Once it is assembled, cover and refrigerate immediately.