- 300 g sardines
- 300 g smoked salmon slices
- 2 g cayenne
- A few drops Tabasco
- 1 onion
- 1 tsp capers
- 1 small bunch flat-leaf parsley
- 2 shallots
- 300 g Charlotte potatoes from Noirmoutier
- 2 tbsp red pepper salpicon
- 2 tbsp olive oil
- 1/2 red pepper (for salpicon)
- 1/2 lemon
- 2 pickles (gherkins)
- Chives and chervil
- 1 tomato
- Fine salt and ground pepper
Difficulty: [1/5]
- Finely chop the sardine and smoked salmon into brunoise. Add chopped herbs (parsley, chives, chervil), vegetables (onion, shallots, capers), cayenne, and Tabasco. Mix well, then incorporate olive oil and lemon juice. Season with salt and freshly ground pepper.
- Boil the Charlotte potatoes in salted water until tender. Drain and slice into rings.
- Line the bottom of four small circular molds with potato rings. Fill with the tartare mixture and top with another potato slice. Refrigerate briefly to set.
- Unmold three circles per plate in the center. Garnish with red pepper salpicon and drizzle between the tartares.
Red Pepper Salpicon
Finely dice (brunoise) the red pepper skin, lemon zest, gherkins, peeled and seeded tomato. Add lemon juice, olive oil, salt, and pepper. Mix thoroughly.
This sophisticated dish is a signature creation by Chef Hubert, showcasing fresh seafood and seasonal Noirmoutier potatoes for an authentic French appetizer experience.
