PEI Salmon tartare with beet relish and horseradish cream
Serves 4
Ingredients:
Beet relish:
- 1lb red beets (cut 1cm dice)
- 2 tbsp sugar
- 2 tbsp cider vinegar
- 1 tsp mustard seed
- 1 tsp coriander seed
- 3 tbsp orange juice
- 3 tbsp lemon juice
Horseradish cream:
- 1c heavy cream
- 1c water
- 1 tbsp prepared horse radish
- 2 tbsp fresh horseradish (grated)
- 1/2 tsp gelatin powder + 1 tbsp cold water
Salmon Tartare:
- 10oz salmon filet (cut 1cm dice)
- 4 tsp sweet pickles (chopped)
- 4 tsp capers (chopped)
- 5 tsp crispy onions (chopped)
- 1 tsp dijon mustard
- 4 tsp olive oil
- 4 tsp parsley (chopped)
- Lemon juice to taste
- Salt & pepper to taste
Instructions:
For the beet relish:
- Combine all ingredients in a pot and cook until beets are tender and the liquid is reduced to glaze.
- Cool in the refrigerator.
For the horseradish cream:
- Combine all ingredients except gelatine in a pot and bring to a boil.
- Season with salt to taste and remove from heat.
- Mix the gelatine and the cold water and stir into the hot cream mixture.
- Let the mixture infuse for 15 minutes
- Strain through a fine mesh strainer and cool in the refrigerator.
- Once cool place into whip cream canister and charge with one ampoule and shake vigorously.
For the salmon tartare:
- In a mixing bowl, combine all the ingredients except for the lemon juice.
- Season with salt, fresh ground pepper and lemon juice to taste.