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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 minutes
Cooking time 10 to 15 minutes
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