{"id":5968,"date":"2019-04-17T15:17:19","date_gmt":"2019-04-17T19:17:19","guid":{"rendered":"https:\/\/epuree.ca\/?p=5968"},"modified":"2024-05-16T09:05:55","modified_gmt":"2024-05-16T13:05:55","slug":"tartare-de-saumon-avocat-orange-et-betterave-2","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/tartare-de-saumon-avocat-orange-et-betterave-2\/","title":{"rendered":"Salmon, avocado, orange and beet tartar"},"content":{"rendered":"
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Ingredients<\/h2>\n

(2 servings)<\/strong><\/p>\n

    \n
  • 300 gr salmon cut into cubes<\/li>\n
  • Supreme of an orange<\/li>\n
  • 1 avocado<\/li>\n
  • 1 teaspoon chopped French shallot<\/li>\n
  • 2 \u00bd teaspoons chives<\/li>\n
  • 4 teaspoons of cilantro<\/li>\n
  • 1 teaspoon of Dijon mustard<\/li>\n
  • 1 tablespoon of olive oil (good quality)<\/li>\n
  • \u00bd teaspoon lime juice<\/li>\n
  • 2 tablespoons of beet puree (to taste?)<\/li>\n
  • Firebarns to taste (or other hot sauce like Sriracha)<\/li>\n
  • Espelette pepper (a pinch)<\/li>\n
  • Green onion<\/li>\n
  • Salt and pepper<\/li>\n<\/ul>\n

    Suggestion (addition)<\/h3>\n
      \n
    • Goat cheese<\/li>\n
    • Ricotta cheese<\/li>\n<\/ul>\n

      Preparation<\/h2>\n
        \n
      1. Fill 1 bowl with ice cream and place another bowl on top of it to hold the cubed salmon as you go. Set aside in the refrigerator.<\/li>\n
      2. Chop cilantro, chives and French shallots.<\/li>\n
      3. Cut the orange into segments.<\/li>\n
      4. If you want to soothe the taste of the shallot, put the shallots in water and white wine vinegar (1 tablespoon) and let it macerate for a few minutes, then pour off the water.<\/li>\n
      5. Cut the avocado into cubes and brush with lime juice to prevent oxidation.<\/li>\n
      6. Add the ingredients to the salmon. Add salt and pepper and season to taste.<\/li>\n
      7. Buen provecho!<\/li>\n<\/ol>\n\n\n

        \"Life is a soup that tastes like the ingredients you put in it.\"<\/p>-Mazouz Hac\u00e8ne <\/cite><\/blockquote>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Suggestion (addition)<\/h2>\n
          \n
        • Goat cheese<\/li>\n
        • Ricotta cheese<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Preparation<\/h2>\n
            \n
          1. Fill 1 bowl with ice cream and place another bowl on top of it to hold the cubed salmon as you go. Set aside in the refrigerator.<\/li>\n
          2. Chop cilantro, chives and French shallots.<\/li>\n
          3. Cut the orange into segments.<\/li>\n
          4. If you want to soothe the taste of the shallot, put the shallots in water and white wine vinegar (1 tablespoon) and let it macerate for a few minutes, then pour off the water.<\/li>\n
          5. Cut the avocado into cubes and brush with lime juice to prevent oxidation.<\/li>\n
          6. Add the ingredients to the salmon. Add salt and pepper and season to taste.<\/li>\n
          7. Buen provecho!<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Ingr\u00e9dients (2 portions) 300 gr saumon coup\u00e9 en cubes Supr\u00eames d\u2019une orange 1 avocat 1 cuill\u00e8re \u00e0\u00a0th\u00e9 d\u2019\u00e9chalote fran\u00e7aise cisel\u00e9e 2 \u00bd cuill\u00e8res \u00e0 th\u00e9 de ciboulette 4 cuill\u00e8res \u00e0 th\u00e9 de coriandre 1 cuill\u00e8re \u00e0 th\u00e9 de moutarde de Dijon 1 cuill\u00e8re \u00e0 soupe d\u2019huile olive (bonne qualit\u00e9) \u00bd cuill\u00e8re \u00e0 th\u00e9 de jus […]<\/p>\n","protected":false},"author":3,"featured_media":15974,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[10,5,25],"tags":[],"class_list":["post-5968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-betteraves","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/5968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=5968"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/5968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/15974"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=5968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=5968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=5968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}