Domaines Bonfils | The Cuvée VO, an orange wine from, at your table!

Salmon Tartare with Orange & Bread Chips

Enhanced with orange zest and pulp, this salmon tartare brings a vibrant touch of freshness to the menu and pairs perfectly with the V.O. cuvée, Orange Wine from Domaines Bonfils.

Ingredients:

350 g (approximately 3/4 lb) of salmon, skin removed
1 orange
1 box of 30 g microgreens of your choice

For the sauce:

80 ml (1/3 cup) of sour cream
30 ml (2 tablespoons) of chopped French shallots
30 ml (2 tablespoons) of chopped chives
15 ml (1 tablespoon) of lemon juice
15 ml (1 tablespoon) of olive oil
Salt and Sambal Oelek to taste

For the bread chips:

1/4 baguette of bread
15 ml (1 tablespoon) of olive oil
5 ml (1 teaspoon) of Espelette pepper
5 ml (1 teaspoon) of chopped garlic

Preparation :

Cut the baguette of bread into very thin slices.

In a bowl, mix the olive oil with the Espelette pepper and garlic. Brush the bread slices with the mixture. Place the slices on a baking sheet and broil in the oven for 2 to 3 minutes until golden.

Cut the salmon into small cubes. Zest the orange, then peel the segments by cutting away the membranes. Cut the segments into small pieces.

In another bowl, mix the sauce ingredients. Incorporate the orange zest. Reserve half of the sauce in the fridge. Add the salmon and orange pieces to the bowl with the sauce. Gently stir.Place a 7.5 cm (3-inch) diameter pastry ring on a plate.

Fill it with the tartare and press gently with the back of a spoon to even the surface. Carefully remove the ring. Repeat to make the other portions.

Garnish each tartare with bread chips and microgreens. Spread the remaining sauce around the tartares.