Serves 4

- Pisces :
- Fresh salmon: 400 g

- Vegetables :
- Chives: 20 g
- Dill: 20 g
- Coriander: 20 g
- Shallots: 2 pieces
- Lime: 1 piece

- Dry grocery :
- Brick pastry: 4 pieces
- Fine salt : QS
- White pepper: QS

- BOF :
- Double cream: 100 g

- Others :
- Olive oil: 20 ml

- Total cost: €20
- Cost per ingredient :
- Salmon: €12
- Herbs: €3
- Brick pastry: €2
- Fresh cream: €1
- Others: €2
- Cost per person: €5
- Recommended retail price: €18 per portion

- Total active time: 40 min / Total passive time: 30 min

- Preparing the salmon (15 mins / 0 mins) :
- Cut the salmon into small, even cubes.
- Finely chop the chives, dill and coriander.
- Mince the shallots and squeeze the lime juice.
- Mix the salmon with the herbs, shallots, lemon juice, olive oil, salt and pepper. Set aside in a cool place.

- Preparing the brick pastry sheets (10 mins / 10 mins) :
- Cut the brick pastry into triangles.
- Brush lightly with olive oil.
- Bake at 180°C for 10 minutes until golden and crisp.

- Herb cream (5 mins / 0 mins) :
- Mix the crème fraîche with some of the chopped herbs.
- Season with salt and pepper.

- Resting the tartare (0 min / 20 min) :
- Leave the salmon tartare to marinate lightly in the fridge.

- Preparing the accompaniment (10 mins / 0 mins) :
- Boil new potatoes and mash lightly with a drizzle of olive oil and fresh herbs.
- Blanch the green asparagus and refresh in iced water.

Place a circle of salmon tartare in the centre of a soup plate. Place a quenelle of herb cream on top. Arrange the brick pastry triangles harmoniously around the tartare. Add the mashed potatoes and green asparagus as a garnish. Finish with a few fresh herbs for decoration.

- Information
- Calories: approximately 350 kcal per portion
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 15 g

- Allergens
- Fish
- Milk

- Anti-waste
- Use the salmon trimmings to make a fumet.
- Leftover brick pastry can be made into crisps.

- Hygiene
- Keep the tartare chilled until ready to serve.
- Regenerate the potatoes and asparagus by gentle steaming.

- Materials required
- Paring knife
- Cutting board
- Oven
- Cooking hob
- Straightening circle

Team creation of technical data sheets