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Salmon Tartare and Boston Lettuce Croutons

Preparation: 30 minutes.
Servings: 4 servings



Duo of Gen V Boston lettuce

1 large shallot, finely chopped

3 tbsp or 45 ml of olive oil

2 tbsp or 30 ml of maple vinegar

1 tsp or 5 ml of lemon juice

1 tsp or 5 ml of Dijon mustard

1 tsp or 5 ml of mayonnaise

Salt and pepper

1/2 lb or 225 g of fresh salmon

1 3/4 oz or 50 g of smoked salmon

Avocado mousse

2 avocados

2 tbsp or 30 ml of lemon juice

2 tbsp or 30 ml of olive oil

2 tbsp or 30 ml of 35% cream

Salt and pepper


Avocado mousse

  1. In a blender, puree all the ingredients. Reserve.


  1. In a bowl, combine shallots, oil, vinegar, lemon juice, mustard and mayonnaise. Salt and pepper.
  2. Using a sharp knife, cut the salmon into cubes and add to above mixture.
  3. Place an avocado mousse line in the bottom of each plate. Mount the tartare in the middle of the plate with a cookie cutter.
  4. Serve with Gen V Boston lettuce croutons instead of bread croutons.

Products used