Salmon and mango tartare, blinis with olive oil and olives

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Tartare saumon - mangue, blinis huile d’olive et olives
A PDO
Preparation
30 min
A PDO
Resting time
1h15
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Main course

Ingredients

A PDO
For 6 personnes
For the blinis:
  • 250g flour
  • 10g fresh yeast
  • 25 cl milk
  • 3 eggs
  • 1.5 tbsp Nyons olive oil PDO
  • 3g of salt
  • 20 black Nyons olives PDO
For the tartare:
  • 400g salmon fillet
  • 1 mango
  • 2 limes + 1 lime (for decoration)
  • 1 shallot
  • 2 tbsp Nyons olive oil PDO
  • Espelette chilli
  • Salt
  • 5 berries
  • A few mint and coriander leaves

Tip

A refreshing starter, perfect for an aperitif with friends in the summer!

Instructions

Prepare the blini batter:
  • Stone the olives, then chop them into very fine pieces.
  • Mix the flour and salt together.
  • Add the egg yolks, yeast and lukewarm milk, followed by the olive oil and, finally, the olives, mixing as you go.
  • Leave to rest for 1 hour.
  • Whisk the egg whites until stiff and fold them into the batter.
  • Cook the blinis in a frying pan for 1 to 2 minutes on each side.
Prepare the tartare:

  • Remove the skin and bones from the salmon. Cut it into cubes (as large or small as you like).

  • Peel and dice the mango. Do the same with the shallot (it should be finely diced).
  • Mix the ingredients in a salad bowl and season with olive oil, the zest and juice of two lemons, the five-berry blend, Espelette pepper and salt. Finely chop the herbs and add them to the mixture.
  • Cover with cling film and leave in the fridge for 15 minutes.
  • Serve the tartare on the blinis.

Tip

A refreshing starter, perfect for an aperitif with friends in the summer!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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