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Discover our healthy and refreshing summer recipes: avocado napoleon and beet salad. Whether it is for a quick bite or to impress your guests on your patio this summer, these recipes are easy to make. Enjoy your meal!

By Isabelle Ladouceur, chef bistro at Strøm Mont-Saint-Hilaire

Napoleon with avocado, tomato-pineapple salsa and salmon tartare

For 2 people

Avocado mix


  • 2 units of mashed avocado
  • 2 units of avocado cut in small cubes
  • 30 ml of chopped French shallots
  • 30ml chopped chives
  • 30 ml lemon juice
  • Salt to taste
  • Freshly ground pepper to taste


  1. Chop the French shallots and chives.
  2. Prepare avocados and mix them with shallots and chives.
  3. Immediately add lemon juice.
  4. Season to taste.
  5. Store the mix in an opaque dish to block out air and light (this prevents the avocados from turning brown (oxidizing)).

Pineapple salsa


  • 250 ml diced pineapple
  • 30ml chopped marinated eggplant
  • 60 ml chopped red onion
  • 500 ml diced tomatoes
  • ½ a bunch of chopped cilantro
  • 60 ml olive oil
  • 30 ml lemon juice
  • 5 ml Sambal Oelek
  • Salt to taste
  • Pepper to taste


  1. Cut the first 5 ingredients and mix them together
  2. Add olive oil, lemon juice and Sambal Oelek
  3. Season to taste
  4. Refrigerate

Salmon tartare


  • 600 g fresh salmon, skinless, cut into small cubes
  • 20ml chopped capers
  • 20 ml Dijon mustard
  • 20 ml chopped French shallots
  • 20 ml lemon juice
  • 20 ml olive oil
  • Salt and pepper to taste


  1. Chop the capers and the French shallots.
  2. Cut the salmon into small cubes and mix with the remaining ingredients.
  3. Season to taste.

Putting together the salmon tartare napoleon


  1. Decorate the bottom of the plates with balsamic vinegar reduction
  2. With the help of a round cookie cutter, place 125 ml of the avocado mix
  3. Add 200 ml of pineapple salsa and finish with 150 ml of tartar
  4. Remove the cookie cutter.
  5. Garnish with beet sprouts (sprouts from “Jardins Bethel”)


Strom_Hiver2016_MSH-web-108Beet salad with radishes, watermelon, toasted walnuts and goat cheese

For 2 people


  • 2 units of cooked and sliced beets
  • 2 units of thinly sliced radishes (sliced with a mandolin)
  • 250 ml of watermelon cut into cubes
  • 60g of toasted walnuts
  • 5 balls of goat cheese from the “Ferme Mes petits Caprices”, halved
  • Balsamic vinegar reduction
  • Radish Sprouts
  • Salt and pepper to taste


  1. Peel the beets, cook and cut them into slices. Set aside.
  2. Slice the radishes with a mandolin and put them into ice water to keep them crunchy. Set aside.
  3. Cut the other ingredients. Set them aside.


  1. Decorate the bottom of the plates with the balsamic vinegar reduction.
  2. Arrange the beet slices on the bottom of each plate.
  3. Add a drizzle of olive oil, pepper and salt.
  4. Add 125 ml of watermelon, 30 g of toasted walnuts and five halves of the goat cheese to each plate.
  5. Garnish with the radish slices and radish sprouts (sprouts from “Jardins Bethel”)


These recipes are offered at Strøm Mont-Saint-Hilaire for a limited time.

For the bistro menu and to discover our specialties at Strøm Mont-Saint-Hilaire, click here.

For the bistro menu and to discover our specialties at Strøm Nuns’ Island, click here.



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