Salmon tartare, guacamole and fried cheese curds

Salmon tartare, guacamole and fried cheese curds

  • Préparation

    Prep time: 15 minutes

  • Cuisson

    Cooking time: 3 minutes

  • Portions

    Servings: 2 servings




  • Thaw the tube of tartare and the salmon fillet according to the instructions on the package.

  • Place the thawed salmon cubes in a bowl.

  • Cut the salmon fillets into cubes. Mix with the tartare cubes.

  • Add the rest of the tartare ingredients to the bowl. Mix well. Set aside in the refrigerator.

  • Prepare two bowls. In the first, combine the tempura batter mix with 250 mL (1 cup) of ice water using a whisk until a thick pancake batter texture is achieved. In the second, place the Haiku Gluten-Free Panko. Coat cheese curds with tempura batter, then panko.

  • In a deep fryer or large frying pan, heat the canola oil until it reaches a temperature of 180 ° C (350 ° F) on a cooking thermometer. If a pan is used, watch the cooking carefully to prevent the oil from overheating and igniting. Fry the cheese curds, 2 to 3 minutes, until golden brown and crispy. Drain well and place on absorbent paper.

  • In a bowl, combine the guacamole ingredients.

  • To dress the tartars, place a round cookie cutter on a plate. In the bottom of the cookie cutter, place half of the guacamole. Level the surface. Fill with half the tartare and press down with the back of a spoon. Unmold delicately. Repeat to shape the other portion.

  • Garnish with fried cheese curds and chives.