Salmon and Sint-Jacob fruits tartar on salt stone

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20min

•

Easy

Do you want to get started with the tartar of salmon and Sint-Jacob fruits on salt stone? Discover the full recipe here!

Do you want to get started with the tartar of salmon and Sint-Jacob fruits on salt stone? Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 6p

4 celery stems, peeled
2 Granny Smith apples, washed
1 onion
hazelnut roasted, coarse minced meat
fleur de sel and black pepper
550 g raw wild salmon fillet
8 large Sint-Jacob fruits
few twigs of dill and salicornia

Dressing:
Juice
8 tbsp olive oil
1 tbsp honey
1 tbsp mustard
fleur de sel and black pepper

4 celery stems, peeled
2 Granny Smith apples, washed
1 onion
hazelnut roasted, coarse minced meat
fleur de sel and black pepper
550 g raw wild salmon fillet
8 large Sint-Jacob fruits
few twigs of dill and salicornia

Dressing:
Juice
8 tbsp olive oil
1 tbsp honey
1 tbsp mustard
fleur de sel and black pepper
Preparation method

How do you make this?

Tartar: Cut the salmon and the Sint-Jacob fruits into very fine cubes.

Sprinkle with olive oil and black pepper and a little salt.

Remove the cooled salt stone from the fridge.

Divide the tartar evenly on the stone and place back in the fridge.

Dressing: Mix the oil, lemon juice, mustard, honey, pepper and salt well together.

Put in a sauce bowl for the table.

Salad: Peel the celery stems and cut into fine sloping slices.

Rinse briefly under cold water and place on kitchen paper.

Cut the apple into four. Remove the core and cut into fine slices.

Sprinkle with lemon juice and mix together so that everything is well covered.

Keep cool.

Time to serve: remove the salt stone from the fridge.

Divide the celery, apple, hazelnut and onion on the tartar.

Spoon on plates at the table.

Finish the signs with the vinaigrette.

Serving tip: Use a cake scoop.

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