Preparation : 25-30 min | Portions : 2
500 g fresh salmon
60 ml olive oil
Salt and pepper
¼ cup mayonnaise
2 tbsp honey
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp sriracha
2 tbsp chopped capers
¼ cup chopped fresh dill
4 cloves of California black garlic
Preheat the oven to 325 °C.
Cut the baguette into 5 mm to 1 cm slices.
Place slices on a baking sheet covered with parchment paper.
Put some of the olive oil in a tablespoon, then disperse the oil on the croutons. Repeat until the 60 ml are distributed, about 4 tablespoons.
Add a little salt and pepper to the croutons, then bake at 325 °C for 5-7 minutes, until lightly colored.
Chop the salmon finely and place it in a mixing bowl.
Add mayonnaise, honey, lemon juice, soy sauce, sriracha, capers, dill and 3 cloves of chopped black garlic to the mixing bowl.
Mix well and refrigerate for 15 minutes.
Add the tartare to the croutons just before eating.
Cut a black garlic clove into thin slices to decorate.