Salmon tartare with fresh cucumber on baked eggplant cream

Cookinero 12 November 2022

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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.