For 2 people
Ingredients
- 1 fresh salmon fillet
- 30 ml of mayonnaise
- 15 ml chopped capers
- 15 ml chopped pickles
- 15 ml chopped green onions
- 1/2 avocado, diced
- The juice of 1/2 lime
- Hot sauce to taste
- 2 portions of fries
- 2 handfuls of arugula
- 15 ml of white balsamic vinegar
- 30 ml of olive oil
- Salt and pepper to taste
- 2 capers (large capers)
Preparation
- Preheat the fryer to 375°F or 180°C.
- Remove the skin from the salmon fillet and cut the fish into small cubes (5 mm by 5 mm). Place them in a mixing bowl.
- Add the avocado, mayonnaise, lime juice, capers, pickles, green onion, hot sauce, salt, and pepper. Mix well and adjust the seasoning if necessary. Refrigerate.
- Prepare the arugula salad. In a bowl, combine the arugula, white balsamic vinegar, olive oil, a pinch of salt, and two turns of the pepper mill.
- Deep fry the fries. Once golden brown, remove them from the fryer and place them on a paper towel. Season with salt.
- Arrange the fish on plates using a tall cookie cutter or tartar ring. Press lightly with a spoon.
- Carefully remove the circle and arrange the arugula salad and fries.
- Finish with a caper on each tartare.
