Servings: 2 to 4
Preparation: 25 minutes
Ingredients
The tartar
- 300 g (10 oz) salmon or tuna , cubed
- 30 ml (2 tbsp) mayonnaise
- 15 ml (1 tbsp) crispy chili peppers, Chili Crisp
- 15 ml (1 tbsp) finely chopped French shallot
- 15 ml (1 tbsp) fresh basil leaves, chopped
- 125 ml (1/2 cup) diced mango
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) lime juice
- Salt and pepper, to taste
Pickled cucumber
- 1 English cucumber
- 30 ml (2 tbsp) rice vinegar
- 10 ml (2 tsp) sugar
- 1 pinch of salt
- Black pepper, to taste
The finish
Store-bought fried onions, for garnish
Preparation
- Using a peeler or a mandolin, cut long, thin strips of cucumber lengthwise.
- In a bowl, mix the rice vinegar, sugar, salt, pepper and cucumber, then let marinate for 10 to 15 minutes.
- Meanwhile, in a separate bowl, combine the salmon or tuna, mayonnaise, Chili Crisp, shallot, basil, mango, lime juice, and sesame oil. Season with salt and pepper.
- Remove the cucumber strips from the marinade and pat dry.
- At the beginning of each cucumber strip, place a little tartare and roll to form a small roll.
- On a plate, arrange the rolls and garnish with fried onions.
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