Salmon Tartare and Butter Lettuce Croutons

  • 30 minutes
  • 4 serving amount


  • 1 large shallot, finely chopped
  • 45 ml (3 tbsp.) olive oil
  • 30 ml (2 tbsp.) maple vinegar
  • 5 ml (1 tsp.) lemon juice
  • 5 ml (1 tsp.) dijon mustard
  • 5 ml (1 tsp.) mayonnaise
  • Salt and pepper
  • 225 g (1/2 lb) fresh salmon
  • 50 g (1 ¾ oz) smoked salmon
  • Mirabel Butter Lettuce


Avocado mousse

  1. In a blender, puree all 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 Mirabel Butter lettuce croutons instead of bread croutons.

Butter Lettuce - Duo

Our boston (or butter) lettuce, packed in a duo pack without its roots. They can stay fresh during 10 days in your refrigerator.

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