Salmon tartare with camelina and seed crisp

For 4 people, per Mélanie Germain

Ingredients

• 400g of raw salmon, sashimi quality, cut into small cubes
• 1 French shallot, finely chopped
• 1 tbsp (15 ml) of soy sauce or tamari
• 2 tbsp (30 ml) camelina oil (light and nutty flavor)
• Zest and juice of half a lemon
• 1 tbsp (15 ml) chopped chives
• Freshly ground pepper
• 2 tbsp (30 ml) of roasted camelina seeds (sesame and hazelnut flavor)
• Microgreens, dill and lime wedges, for garnish
• 4 radishes, thinly sliced
• A drizzle of camelina honey * optional
  

Procedure

To prepare the tartare: Mix the salmon, shallot, soy sauce, camelina oil, lemon juice and zest, chives, and pepper. Cover with plastic wrap and refrigerate for 15 minutes.

Presentation: Place a pastry ring on each plate. Distribute the tartare, press down lightly, then remove the ring.

Finishing: Sprinkle generously with toasted camelina seeds for a nutty crunch. Garnish with microgreens, dill, radish slices, and a lime wedge. Finish with a few drops of camelina oil and a drizzle of camelina honey.

Photo and recipe credit: Mélanie Germain