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:

  1. Combine all ingredients in a pot and cook until beets are tender and the liquid is reduced to glaze.
  2. Cool in the refrigerator.

For the horseradish cream:

  1. Combine all ingredients except gelatine in a pot and bring to a boil.
  2. Season with salt to taste and remove from heat.
  3. Mix the gelatine and the cold water and stir into the hot cream mixture.
  4. Let the mixture infuse for 15 minutes
  5. Strain through a fine mesh strainer and cool in the refrigerator.
  6. Once cool place into whip cream canister and charge with one ampoule and shake vigorously.

For the salmon tartare:

  1. In a mixing bowl, combine all the ingredients except for the lemon juice.
  2. Season with salt, fresh ground pepper and lemon juice to taste.