Looking for inspiration for your holiday salmon recipes? Choose a natural Coupe du Tsar® and prepare it as a tartare with physalis and red onion pickles for a flavorful and tangy starter.
Preparation: 20 minutes • Cooking: 10 minutes
Ingredients for 4 people
- 1 salmon Coupe du Tsar® Natural, 500 g
- About 10 physalis
- ½ red onion
- 15 cl apple cider vinegar
- 100 g sugar
- 1 tsp coriander seeds + some for garnish
- 1 tsp fennel seeds
- 1 tsp cloves
- 1 tsp black peppercorns
- Some purple radish sprouts
Method
For the red onion pickles
- Peel and finely slice the onion the day before and place it in a jar.
- Heat the apple cider vinegar with 30 cl water in a saucepan, add sugar and spices, and bring to a simmer while stirring until sugar dissolves.
- Remove from heat and pour into the jar.
- Let cool to room temperature, then refrigerate.
For the tartare
- On the day, cut the salmon into small cubes and slice the physalis thinly.
- Place in a bowl, add drained onion pickles, olive oil, and remaining coriander seeds, and mix well.
- Refrigerate for 1 hour.
- When serving, use a round mold to portion onto plates, sprinkle with purple radish sprouts, and serve immediately.
Note
You can keep the remaining onion pickles in their jar in the fridge for a few weeks and use them in other recipes.
Photography: Aimery Chemin • Culinary styling: Audrey Cosson
