From Palette to Plate

Tartare is undoubtedly a guarantee of freshness, and this recipe inspired by artist Mario Bernard is no exception! A perfect balance of sweet, salty, and tangy flavours, served on a crispy puffed rice cracker. An exquisite bite!

My approach to this creation came naturally: as I gathered the ingredients and started prepping, a culinary tableau began to take shape. Once all the elements were ready, it was simply a matter of finely chopping and mixing them to enjoy this delightful dish!

Here’s the recipe for you to recreate at home:

Salmon and Clementine Tartare

Ingredients:

• One fresh, skinless salmon fillet (75-100g per person as an appetizer / 150-200g per person as a main course)
• Half a red onion, finely chopped
• 1 tbsp capers, chopped
• 1 tbsp of mayonnaise
• Zest of one lemon
• One clementine, peeled and diced
• 2 red radishes
• A generous handful of finely chopped fresh herbs (thyme and basil here)
• Fleur de sel
• Ground pepper
• Pea shoots
• Rice paper sheets

Preparation:

Tartare

1. Prepare the red onion, capers, clementine, and fresh herbs, then mix them together in a bowl.
2. Add the lemon zest, a pinch of fleur de sel, and ground pepper.
3. Use a mandolin to thinly slice the radishes.
4. Cut the salmon into small cubes and gently fold it into the mixture.
5. Add a drizzle of olive oil and one tablespoon of mayonnaise.
6. Cover the bowl with plastic wrap and refrigerate to allow the flavours to meld.

Puffed Rice Cracker

1. Heat about 1 tsp of canola oil in a large skillet.
2. Once the oil is hot, carefully drop a dry rice paper sheet into the oil. It will puff up instantly.
3. Gently remove the sheet with tongs and let it drain on paper towels.
4. Repeat the process for the desired number of crackers.

Plating

1. Shape the tartare on a plate using a mold (or directly on the plate).
2. Serve the puffed rice crackers alongside, like crispy crackers.
3. Garnish with a few radish slices and pea shoots.

Fall is here, but this recipe is just as enjoyable on a warm day or as an appetizer to impress your guests!

 Bon appétit!

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And now, discover or rediscover Mario Bernard and his collection: