Serves: 4 servings
Preparation time: 20 min
CookTime: 10 min
Total time: 30 min
Ingredients
- 3 finely sliced green onions
- 2 tbsp of Olive oil
- 3 tbsp mayonnaise
- 1 tsp sriracha sauce
- 1 tsp. Dijon mustard
- 500 g of salmon tartar quality, the skin removed, kept cool until the time to cut it
- 130 g of smoked salmon, finely chopped.
- ½ c. panko breadcrumbs
- Salt and pepper
- 1 thin sliced baguette
- 142 g Spring Mix
Preparation
- Start the oven at 400 °F.
- In a bowl mix the green onions, olive oil, mayonnaise, sriracha and Dijon mustard.
- Fill a large bowl of ice and very cold water. Place the bowl containing the preparation in the one of ice and water.
- Finely cut the salmon into small cubes about 0.5 cm/1/5 in. And put it in the bowl as and when.
- Add smoked salmon.
- Season generously. Refrigerate.
- Spread the baguette slices on a cooking plate and bake between 5 and 10 min. Remove from oven when bread is firm, crouton like.
- Add panko breadcrumbs to tartare.
- Serve the tartar using a ring mould if you have one. Accompany with croutons and spring mix beforehand mix with your favourite vinaigrette.