Salmon Tartare With Oyster Mousse And Toast Points Recipe - Cooking Index
Salmon Tartare With Oyster Mousse And Toast Points Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Sushi-grade salmon - cut 1/4" pieces |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Heavy cream |
| 2 teaspoons | 10ml | Lemon juice |
| 3 | Oysters - finely chopped | |
| Almost to a paste | ||
| French bread - cut toast points | ||
| Garnish | ||
| Chives | ||
| Capers | ||
| Micro herbs |
In a cold bowl combine heavy cream and lemon juice and whip to stiff peaks. Gently fold in oysters, season with salt (if necessary) and pepper to taste. Keep refrigerated until ready to serve, not longer than 1/2 hour. When ready to serve, season salmon with kosher salt and freshly ground black pepper to taste.
Place two toast points on each plate and top with a generous quenelle of oyster Mousse. Spoon salmon on top and around toast points and mousse, and garnish with snipped chives, capers, and micro herbs. Serve immediately.
This recipe yields 4 appetizer servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A39) - from the - TV FOOD NETWORK
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