Aperitif First course

Smoked herring & salmon tartare with pink peppercorns

Par Students of the "Lycée Professionnel Île Jeanty", Dunkerque

This recipe was created as part of the 2019 Sea Weeks, organized by the CPIE Flandres-Maritimes.

Smoked herring & salmon tartare with pink peppercorns
20 min
Préparation
Facile
Niveau
4
Personnes

Ingredients

  • 2 Granny Smith apples
  • 400 g of smoked herring fillets
  • 400 g smoked salmon
  • 2 shallots, finely chopped
  • Lemon juice
  • 50 g of salmon roe
  • Pink peppercorns
  • Dill
  • Cilantro seeds
  • Olive oil
  • Salt, pepper

Preparation

1
Cut the smoked herring and salmon fillets into small cubes with a knife.
2
Add the shallots, lemon juice, olive oil, chopped dill, pink peppercorns, and coriander seeds. Season with salt and pepper.
3
Peel and dice the Granny Smith apples into small cubes.
4
Use a round cookie cutter to shape the apple cubes onto plates or into small glasses.
5
Spread the mixture made with the two fish fillets over the apples.
6
Garnish with salmon roe. Serve very cold.