We attended a wonderful Champagne and Canapes Masterclass evening hosted by Head Chef Paul Devonshire of Gleneagles in London! It’s unbelievable how simple and healthy the canapes are.
A classic dish that is great as a starter and simple to prepare. Gleneagles head chef, Paul Devonshire, shared his salmon tartare recipe.
Ingredients:
• 150 gm Fillet steak or venison loin
• 1 Egg yolk
• 5 gm Chopped onions
• 5 gm Chopped capers
• 5 gm Chopped gherkins
• 5 gm Chopped anchovies
• 5 gm Chopped parsley
• 5 ml Olive oil
• 2 ml Vinegar
• 1 gm English, French, Dijon mustard
• 2 gm Salt
• 5 ml Tabasco
• 5 gm Cayenne pepper
Preparation:
1. Finely chop the beef or venison
2. Mix egg yolk, olive oil, vinegar, mustards, tabasco and cayenne pepper together to form a paste
3. Add all the ingredients together
4. Add salt to taste
5. You can adjust the spice of the mixture by adding more tabasco
6. Serve immediately