Salmon and black garlic tartare

Preparation : 25-30 min | Portions : 2


500 g fresh salmon

1 baguette

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.