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Scallops Tartare with Smoked Salmon and Blue Cheese
- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Yields 4 servings
Preparation
What You Need
7 oz
(200 g)
scallops
3 oz
(90 g)
smoked salmon
2 tbsp
(15 g)
green onion, chopped
2 tbsp
(15 g)
dill, chopped
1 tbsp
(15 ml)
olive oil
Juice of 1
lime
2 oz
(60 g)
Canadian Blue Ermite cheese, crumbled
Salt
Pepper
Garnish:
Small bunch of young
lettuce
A few sprigs of
dill
A little
Hijiki seaweed (optional)
Instructions
Remove veins from scallops, then mince. Mix scallops with Canadian Blue Ermite cheese, green onion, dill, lime juice, olive oil, salt and pepper.
Place mixture on smoked salmon slices and roll up carefully.
Place rolls on plates and garnish with lettuce, dill and Hijiki seaweed.
Jean Soulard, Executive Chef, Le Château Frontenac
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