{"id":14851,"date":"2017-08-06T09:03:31","date_gmt":"2017-08-06T16:03:31","guid":{"rendered":"https:\/\/somimag.com\/?p=14851"},"modified":"2017-08-06T09:12:06","modified_gmt":"2017-08-06T16:12:06","slug":"the-chefs-table-salmon-tartare","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-salmon-tartare\/","title":{"rendered":"THE CHEF’S TABLE – Salmon Tartare"},"content":{"rendered":"<\/a>

\"\"<\/b><\/p>\n

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/p>\n

CHEF<\/b> <\/b>Veronique & Ahmed Youbi
\nRESTAURANT<\/b> Caf\u00e9 BonJour
\nFACTS<\/b>\u00a0 A popular eatery for ten years, the couple started in SOMI at La Crepe Bistro on Red Road where they were for seven years.\u00a0 Veronique is from Lyons and\u00a0pastry chef Ahmed is from Morocco.<\/i><\/p>\n

 <\/p>\n

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Salmon Tartare<\/p><\/div>\n

Ingredients:
\n<\/strong>1 lb skinless fresh salmon filet (remove all dark meat)
\n1\/2 lb smoked salmon,\u00a0thickly sliced
\n1\/3 cup freshly squeezed\u00a0lime juice
\n2 minced shallots
\n2 tablespoons olive oil
\n1\/4 cup dill (optional)
\n3 tablespoons of capers (drained)
\n2 table spoons of Dijon<\/p>\n

Preparation:
\n<\/strong>Dice both the fresh and smoked salmon in 1\/4 inch pieces
\nPlace in mixing bowl and add lime, oil, capers, mustard, and salt & pepper (to taste)
\nMix well, cover and place in the refrig for a few hours\u00a0to marinate.
\nServe with toasted bread and salad, and with a chilled glass of white wine or Rose.<\/p>\n

Bon App\u00e9tit<\/i>, and have a great end of summer!<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0 CHEF Veronique & Ahmed Youbi RESTAURANT Caf\u00e9 BonJour FACTS\u00a0 A popular eatery for ten years, the couple started in SOMI at La Crepe Bistro on Red Road where they were for seven years.\u00a0 Veronique is from Lyons and\u00a0pastry chef Ahmed is from Morocco.   Ingredients: 1<\/p>\n

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