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Crispy Maple salmon tartare rolls
2023-03-14
https://www.metro.ca/userfiles/image/recipes/guedille-saumon-12106.jpg
PT15M
PT05M
PT20M
Preparation :Cut the salmon and smoked salmon into small dices and set aside in the fridge.Diced the rest of the ingredients very small: green onions, pickles, cilantro, pineapple and cheese curds.In a small bowl mix the maple mayonnaise with the sriracha.Take the salmon out of the fridge and add all the ingredients with the sauce and mix plus, salt and pepper to taste.Reserve in the fridge.Grill the brioche breads.Add arugula in the buns.Add your tartare mixture and decorate with crumbled julienne chips.Enjoy!Source : Casse-Croûte Le Connaisseur
4
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140 g fresh salmon
60 g smoked salmon
5 g green onions (or to taste)
1 1/2 tablespoons (22,5 mL) sour pickle
1 1/2 teaspoon fresh coriander
1/5 cup (50 mL) diced pineapple
1/4 cup (60 mL) cheese curds
3 tablespoons Maple Mayonnaise Le Connaisseur
1/2 teaspoon (2,5 mL) Sriracha sauce
1/2 cup (125 mL) julienne chips
4 Irresistibles Brioche Hot Dog Buns
1/4 cup (60 mL) of crumbled julienne chips
1/2 cup (125 mL) aragula
Crispy Maple salmon tartare rolls
4
Main course
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
140 g
fresh salmon
-
60 g
smoked salmon
-
5 g
green onions (or to taste)
-
1 1/2 tablespoons
(22,5 mL)sour pickle
-
1 1/2 teaspoon
fresh coriander
-
1/5 cup
(50 mL)diced pineapple
-
1/4 cup
(60 mL)cheese curds
-
3 tablespoons
Maple Mayonnaise Le Connaisseur
-
1/2 teaspoon
(2,5 mL)Sriracha sauce
-
1/2 cup
(125 mL)julienne chips
-
4
Irresistibles Brioche Hot Dog Buns
-
1/4 cup
(60 mL)of crumbled julienne chips
-
1/2 cup
(125 mL)aragula
Preparation
Preparation :
Cut the salmon and smoked salmon into small dices and set aside in the fridge.
Diced the rest of the ingredients very small: green onions, pickles, cilantro, pineapple and cheese curds.
In a small bowl mix the maple mayonnaise with the sriracha.
Take the salmon out of the fridge and add all the ingredients with the sauce and mix plus, salt and pepper to taste.
Reserve in the fridge.
Grill the brioche breads.
Add arugula in the buns.
Add your tartare mixture and decorate with crumbled julienne chips.
Enjoy!
Source : Casse-Croûte Le Connaisseur
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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