Salmon Tartare with Yuzu Olive Oil

Aspasie Brut Blanc de Blancs Champagne, with its freshness and lemon acidity, enhances iodined dishes. Today, discover a refined recipe for Salmon Tartare with Yuzu Olive Oil, perfect to highlight the marine and lemon notes of this champagne.

Ingredients :

• 400 g fresh sashimi quality salmon
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of yuzu juice
• 1 teaspoon of yuzu zest
• Sea salt
• Freshly ground black pepper
• A few coriander leaves for garnish

Instructions :

Preparation of the salmon: Slice the salmon into thin strips of uniform size. Arrange them carefully on a serving plate.

Seasoning: In a bowl, mix the olive oil with the yuzu juice and zest. Salt and pepper to taste.

Serving: Drizzle the salmon slices with the olive oil and yuzu mixture. Garnish with a few coriander leaves to add a touch of freshness.

Tasting tips :

Serve this dish as an aperitif accompanied by a glass of chilled Champagne Aspasie Brut Blanc de Blancs, at 9°C. Use a slender, curved glass to release all the aromas of the champagne. The silky texture of salmon and the tangy notes of yuzu blend perfectly with the freshness and lemony acidity of this champagne, creating a perfect harmony on the palate.