Hola a todo el mundo! Vamos a preparar una receta perfecta para celebraciones de Verano con un emplatado inspirado en el fondo Marino, donde nuestros Canutillos de Salmón con Ajo Morado son los protagonistas. El truco está en picar el Ajo Morado en daditos muy pequeños, de este modo aportará sabor al conjunto de ingredientes […]
30 min
4 pax
Half
We peel the garlic cloves, slice them, and cut them into small squares.
Similarly, we will peel, wash and cut into small squares the Cucumber, Avocado and Salmon.
In a bowl, place all the ingredients you have cut along with a few drops of sesame oil and kimchi sauce.
We add a drizzle of olive oil and a little salt, stir everything well and the salmon tartare is ready.
FINISHED DISH:
Using a small coffee spoon, we will fill the mini cones with the salmon tartare.
On top of each one, we sprinkled a few sesame seeds, added the sea urchin roe and a sheet of fleur de sel.
Place the canutillos on the plate and enjoy!
– To ensure the dish is nice and juicy, we should use the freshest salmon possible.
We recommend using the loin from the central part of the fish.
– Both cucumber and avocado contribute, in addition to their texture, freshness to the combination of
ingredients and a very pleasant taste to the palate.
– Kimchi sauce is of Korean origin, it has spicy but sweet notes at the same time and will contribute
great taste and color to the Tartar.
