Looking for inspiration on how to prepare your salmon for the festive season' lunches and dinners? We have the perfect recipe for you: Choose a plain Coupe du Tsar® and prepare it tartare-style with physalis and red onion pickles for a tasty and tangy starter.
Preparation : 20 minutes • Cooking time: 10 minutes
Serves for 4
- 500 g plain Coupe du Tsar® salmon
- 1 dozen physalis
- 1/2 red onion
- 15 cl of cider vinegar
- 100 g caster sugar
- 1 teaspoon of coriander seeds + a few extra seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cloves
- 1 teaspoon black peppercorns
- A few shoots of purple radish
For the red onion pickles
- The day before, peel and finely chop the onion and place it in a jar.
- Heat the cider vinegar with 30 cl of water in a saucepan, add the sugar and spices and bring to a simmer while stirring to dissolve the sugar.
- Remove from heat and pour into the jar.
- Leave to cool at room temperature and then place in the fridge.
For the tartare
- The same day, cut the salmon into small cubes and the physalis into thin slices.
- Put them in a salad bowl, add drained onion pickles, olive oil, remaining coriander seeds and mix.
- Put in the fridge for 1 hour.
- When ready to serve, divide between plates using a cookie cutter, sprinkle with small shoots of purple radish and serve immediately.
Side note: You can keep the remaining jarred pickled onions in the fridge for a few weeks and use them with other recipes.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira