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
INGREDIENTS
- 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
RECIPE
- Chop the French shallots and chives.
- Prepare avocados and mix them with shallots and chives.
- Immediately add lemon juice.
- Season to taste.
- Store the mix in an opaque dish to block out air and light (this prevents the avocados from turning brown (oxidizing)).
Pineapple salsa
INGREDIENTS
- 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
RECIPE
- Cut the first 5 ingredients and mix them together
- Add olive oil, lemon juice and Sambal Oelek
- Season to taste
- Refrigerate
Salmon tartare
INGREDIENTS
- 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
RECIPE
- Chop the capers and the French shallots.
- Cut the salmon into small cubes and mix with the remaining ingredients.
- Season to taste.
Putting together the salmon tartare napoleon
RECIPE
- Decorate the bottom of the plates with balsamic vinegar reduction
- With the help of a round cookie cutter, place 125 ml of the avocado mix
- Add 200 ml of pineapple salsa and finish with 150 ml of tartar
- Remove the cookie cutter.
- Garnish with beet sprouts (sprouts from “Jardins Bethel”)
Beet salad with radishes, watermelon, toasted walnuts and goat cheese
For 2 people
INGREDIENTS
- 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
RECIPE
- Peel the beets, cook and cut them into slices. Set aside.
- Slice the radishes with a mandolin and put them into ice water to keep them crunchy. Set aside.
- Cut the other ingredients. Set them aside.
Assembly
- Decorate the bottom of the plates with the balsamic vinegar reduction.
- Arrange the beet slices on the bottom of each plate.
- Add a drizzle of olive oil, pepper and salt.
- Add 125 ml of watermelon, 30 g of toasted walnuts and five halves of the goat cheese to each plate.
- 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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