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Salmon tartare with pineapple and puffed rice
Salmon tartare with pineapple and puffed rice

Salmon tartare with pineapple and puffed rice

Preparation 25 min
Cooking time 15 min
Servings 4

Ingredients

  • 675 g (1 1/2 lb) sushi-quality salmon, diced
  • 8 thin slices pineapple
  • 60 ml (1/4 cup) puffed rice,* coarsely crushed
  • 60 ml (1/4 cup) pumpkin seeds, roasted
  • 60 ml (1/4 cup) yogurt
  • 45 ml (3 tbsp) chives, finely chopped
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) minced fresh ginger
  • 2 green onions, finely chopped
  • Juice and zest of 2 limes
  • Salt and pepper

Preparation

  1. Preheat the barbecue to high. Lightly oil the grill.
  2. Grill pineapple slices 4 to 5 minutes on each side, or until golden and caramelized. Let cool, then chop.
  3. In a bowl, delicately mix together all ingredients and serve immediately.

*You can substitute puffed rice for Panko bread crumbs.

Availability in stores