350g of salmon, chopped with a knife
60g smoked salmon, chopped
3 tbsp. (45 ml) chopped chives
2 tbsp. (30 ml) plain Greek yogurt
2 tbsp. (30 ml) capers, chopped
2 tbsp. (30 ml) Signé Caméline camelina honey
6 Quebec strawberries, chopped
1 egg yolk
1 gray shallot, chopped
1 jalapeno, seeded and chopped
1 lemon (zest & juice)
½ cup (125 ml) Signé Caméline roasted camelina seeds , powdered
1 cup (250 ml) whole wheat flour (or white flour)
1 tbsp. (15ml) salt
2 tsp. (10 ml) garlic powder
Preheat the oven to 325°F.
In a bowl, combine all the ingredients for the crackers. Mix well to make a paste.
On a baking sheet lined with parchment paper, spread the dough with a spoon or a pastry spatula so that it is as thin as possible. Bake for 50 mins. Allow to cool before breaking into pieces.
In a bowl, put all the ingredients for the tartare. Season with salt and pepper and mix well. Serve immediately.
If you are not serving your tartare immediately, keep it in a separate container from all the other ingredients, which can be mixed together without problem in advance. At the time of service, you can mix everything and enjoy!
Recipe credit: The Fit Cook