Learn to make a salmon tartare recipe the way it is done in French culinary schools
๐Ÿด THE RECIPE: https://www.thefrenchcookingacademy.com/recipes/classic-salmon-tartare
๐Ÿ‘ฉโ€๐Ÿณ OUR COOKBOOK: https://www.thefrenchcookingacademy.com/our-cookbook
๐Ÿ‘ฉโ€๐Ÿณ OUR COOKING COURSES : https://learn.thefrenchcookingacademy.com/courses/
๐Ÿฅ˜ POTS, PANS & KNIFE I USE : https://www.phillipandlea.com.au/

๐Ÿ™ SUPPORT OUR CHANNEL ๐Ÿ™
If you enjoy our videos and want to support us in bringing you exciting content, as well as gaining some extra perks such as watching our recipes ad-free, then consider joining our Patreon page at http://patreon.com/frenchcookingacademy

โœ‰๏ธ NEVER MISS A RECIPE โœ‰๏ธ
Sign up to our newsletter for recipes and updates
https://www.thefrenchcookingacademy.com

๐Ÿ‘‹ CONNECT WITH US ๐Ÿ‘‹
https://www.instagram.com/frenchcookacademy/
https://www.facebook.com/frenchcookingacademy

——————————————————————————————————-
Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

๐Ÿ›’ Check our cookware and book store on amazon ๐Ÿ›’
https://amzn.to/2sQZd9z.

๐Ÿณ MY FAVOURITE COOKWARE ๐Ÿณ
– Cast Iron Pan: https://amzn.to/343Pvn4
– My favourite Mauviel Pan: https://amzn.to/2RHSACP
– Starter Cookware Set (tri-ply clad): https://amzn.to/2DWJD2a
– Nonstick Pan: https://amzn.to/2VW02OF
– Cast Iron Enameled French (Staub): https://amzn.to/302BvXi
– All-round Cutting Board (polypropylene): https://amzn.to/2POc0Ei
– Heavy Duty Cutting Board (wood): https://amzn.to/2H4J5ZR
– Essential Utensil Set: https://amzn.to/2Y3eIc2
– Kitchen Scales (Imperial & Metric): https://amzn.to/2Vj0Flx
– Measuring Cups Set: https://amzn.to/2ViYkqT

๐Ÿ”ช GREAT VALUE FOR MONEY KNIVES SETS ๐Ÿ”ช
– Forged Knife Set (Mercer Culinary): https://amzn.to/2WuDZvs
– Fibrox Knife Set (Victorinox): https://amzn.to/2DRrbaV

๐Ÿ““ MY GO TO CULINARY GUIDES ๐Ÿ““
– Escoffier culinary guide (English): https://amzn.to/2PP8ZUr
– Larousse gastronomique: https://amzn.to/2H4HWBK
– Le repertoire de la cuisine (English): https://amzn.to/2H3TKE5
– World atlas of wine: https://amzn.to/2VLiB84

Note: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

๐Ÿฅ— LOCAL PRODUCE ๐Ÿฅ— We support local, sustainable food producers and small farms wherever we can:

๐Ÿฅ• Merri Banks Market Garden
๐Ÿ… Volcano Produce
๐Ÿง€ Simons Organic Dairy
๐Ÿฆ Schultz Organic Dairy
๐Ÿ‘ Leevid Lamb

Find local producers near you in Oz
– Sustainable Table: https://www.sustainabletable.org.au/map
– Open Food Network: https://openfoodnetwork.org.au

๐Ÿ“ธ FOOD PHOTOGRAPHY ๐Ÿ“ธ
Food Photography by Kate Blenkiron

23 Comments

  1. The best salmon tartare recipe I've seen! Very explanatory, thank you! And I'm going to buy the book ๐Ÿ˜Š

  2. Thank you! I live in BC Canada and salmon fish. I will definitely be making this recipe with my next catch!! Merci beaucoup! Vraiment facile et met en valeur les bon ingredients! โ™ฅ๏ธ๐Ÿ‡จ๐Ÿ‡ฆโ™ฅ๏ธ

  3. Your recipe is absolutely delicious. Iโ€™ve learned that sushi grade fish is obviously is very fresh, 2nd should be frozen for 24 to 72 hours. I believe in America the FDA says 24 hours, yet when Iโ€™ve Googled it I get different answers. Absolutely beautiful video Stefan thank you for sharing.โค

  4. Trรจs jolie. Je pensais que vous allez prรฉparer un cravelax, mais une tarte saumon. J'ai envie ร  la faire bientรดt

  5. Fantastic. Stephan, could you please do a video on presentation only? I'm so bad at it. Talking about why the presentation is so important, rules (if any) and so on. Please?

  6. Thanks for inspiration. To be honest, I prefer smoked salmon for this Tartare. It beats fresh salmon by far, at least in my opinion. I don't prepare my salmon Tartare as the classic beef Tartare. I just chop up shallots ultra fine, even finer than Brunoise, some small amount of pickle (Chili cornichons are amazing), also finer than Brunoise, fresh Parsley and Chive. Ground black pepper and a tiny squeeze of lime (not lemon). It's a fantastic starter for me. It tastes smokey but fresh and light at the same time. Kind of Ceviche, but more like 'fusion cuisine'. Goes great with some roasted garlic baguette slices and an Onsen Tamago on top, sprinkled with Chili-Strings. Best wishes and keep up your great videos!

  7. 772k subs and only 5k views? What's going on here? This is a wonderful channel and this looks like a beautiful recipe.

Write A Comment