Here is a recipe that values Quebec products. Daisies buttons are a pretty amazing product that get married beautifully with birch syrup. Add a little horseradish and you can find a combination of delicate and powerful flavor at the same time. Ingredients for 4 meal servings
- 800 grams of salmon
- 1/4 cup chives chiseled
- 3 tablespoons sunflower oil
- 1 finely chopped French shallot
- 1/3 cup Birch syrup
- 1/2 cup of sour cream
- one c.t. of Horseradish
- 1/4 cup of daisies buttons
- frying oil (canola or peanuts oil) about 1 cup
- Push for garnish
For salmon lacquered in Birch syrup
- Take a large skillet and line with a round of aluminum foil and a round of parchment paper. Take 200 grams of salmon and cut into strips about 8 mm thick and place on parchment paper. Brush the salmon with birch syrup and cook at very low temperature by frequently brushing the salmon (every minute). Cook for about 10 minutes or until the salmon is just cooked enough but raw in the Center. Book
For the espuma
- In a saucepan over medium heat, put the sour cream, Horseradish and 1/2 cup of water. Mix well. When the mixture shuffles, without boiling, remove from the fire and pass through the sieve. Allow to cool completely and put in a siphon. Put 1 cartridge in the siphon. I use the espuma by pouring it in a glass and I put it on the tartare with a spoon to avoid making damage.
- If you do not have a siphon, mix the horseradish and sour cream to serve as a topping.
- Cut the rest of the salmon into small cubes and add the chives, oil, shallot and salt. Mix well.
- Heat the oil and fry the daisies buttons. Let Cook until they look crispy and the knob opens slightly.
- Serve the tartare with a piece of pastry, garnishing with lacquered salmon, espuma, shoots and daisies.