In a bowl, mix all the ingredients of the marinade except the salmon.
In an other bowl, mix all the ingredients of the decorative coulis.
Thaw the salmon in its packaging in cold water for 10 minutes.
Remove from the package immediately after thawing.
Mix the salmon with 20 ml of marinade.
Arrange the tartar on very cold plates using a cookie cutter.
Decorate the tartar with the coulis and garnish.
Serve immediately with grilled croutons and small salad.
130 g Frozen salmon dices
2/5 cup (100 mL) Greek-style plain yogurt
3 Tbsp. (45 mL) Mayonnaise
2 Tbsp. (30 mL) Sambal oeleck
1 Tbsp. (15 mL) Olive oil
2 tsp. (10 mL) Finely chopped shallots
1/2 tsp. (3 mL) Finely chopped fresh chives
1/4 tsp. (1 ml) Lemon juice
Salt and pepper to taste
1/4 cup (60 mL) Soya sauce
1/4 cup (60 mL) Balsamic vinegar
1/4 cup (60 mL) Honey
1/4 cup (60 mL) Hoisin sauce
1 tsp. (5 mL) Sesame oil
1/2 tsp. (3 mL) Fresh or ground ginger
1 Apple, cut into dices
Bread crumbs Panko