Salmon and asparagus tartare with dill cream

We are kicking off "crudo week" with a festive salmon and asparagus tartare, beautifully finished with a fresh dill cream.

Some general guidelines if you want to consume meat or fish raw:

• Use very fresh meat or fish, preferably from the fishmonger or butcher.

• You can put your meat or fish in the freezer for 48 to 72 seconds first and then thaw it just before eating. That way, I feel confident eating raw fish from the supermarket. In all the years I've been doing it, I've never gotten sick.

• Eat immediately after preparation. Be sure not to leave at room temperature for too long.

For 4 people as a starter or for 8 people as a snack

20 minutes work

2 salmon fillets

4 white asparagus (or out of season: radishes)

4 green asparagus

200 ml cream with 30 to 40% fat content

30 ml dill oil, you can find the recipe here , or buy it from the brand Gronn Green

Fresh dill

1 tablespoon mirin

Salt to taste

✨ Peel the asparagus and cut off the ends.

✨ Slice the asparagus.

✨ Sauté them briefly in a pan until al dente.

✨ Let cool completely.

✨ Cut the salmon into small cubes.

✨ Mix with the asparagus (set aside a few slices for garnish), mirin, and salt.

✨ Mix the green dill oil with the cream, season to taste with salt.

✨ Serve the tartare using a serving ring.

✨ Pour the dill cream over it.

✨ Finish with slices of asparagus (and radish) and fresh dill.