HANOS catering wholesale
Become a customer
Foodxperience

Salmon tartare

This salmon tartare presented with a 64°C yolk and finger limes.

Ingredients

Salmon fillet
Olive oil
Pepper and salt
Shallot
finger limes

Preparation

  1. Cut tartare from the salmon fillet, season with salt, pepper, olive oil, and chopped shallot.
  2. Fill a ring mold with this and place on a plate.
  3. Cook an egg for 75 minutes at exactly 64°C. Rinse cold and remove the yolk.
  4. Cut the yolk in half and sprinkle with a little fleur de sel.
  5. Cut open a finger lime and scoop some pearls onto the egg yolk.