Strawberry salmon tartar with camelina crackers

Tartar

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)

Crackers

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.

Trick:

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