Pear Salmon Tartare
Have you heard about OCNI ("Objets Comestibles Non Identifiés" or unidentified edible objects)? This dynamic factory located in Montreal offers sharpenable seasoning, just like a pencil! They are made of natural vegetal products, including Aliksir essential oils. A couple curls suffice to enhance the flavour and the look of your dishes! Here is one of their best recipes:
Recipe created by: Epiphane Garcia, Loïc Guilbert, Damien Donson, Enzo Duncan and Morgan Khenfouf. Students in BTS Hôtellerie-Restauration at CFA Sud Formation CCI Nîmes Marguerittes.
For 4 servings:
- 250 g salmon fillet
- 1 French shallot
- 1 pear
- 1 bunch dill
- Olive oil
- 1 lemon & salt seasoning stick
- Salt and pepper
- Cut the salmon in small cubes with a sharp knife. Set aside in a cool place.
- Cut the pear also in small cubes and chisel the French shallot.
- Chop the dill and incorporate it to the salmon, pear and shallot blend, adding olive oil, salt and pepper.
- Delicately plate up the tartare with a pastry cutter in the centre of the plate.
- Just before serving, sharpen and place the salt and lemon seasoning curls on top of the tartare. Serve fresh.