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Salmon tartare with fresh cucumber on baked eggplant cream
How to cook Salmon tartare with fresh cucumber on baked eggplant cream
Step 1
Salt the salmon fillet with a little salt and leave for 30 minutes. Then cut into small cubes. Cut a fresh cucumber in the same cube. Mix and put in a deep plate.
Step 2
Top with sauce. To do this, mix in equal proportions yuzu juice, olive oil, Worcestershire, finely chopped shallots and add a drop of Tabasco.
Step 3
Garnish the tartare with kale leaf chips and a sprig of cilantro. To do this, deep-fry the leaf and dry it.
Step 4
Lay the eggplant mousse on a plate next to it. To do this, bake the eggplant on the grill, boil the quail egg. Blend everything in a blender with soft cheese, mustard and olive oil until smooth.
Step 5
Drizzle eggplant mousse with dill oil.
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