Tartare of Raw and Smoked Salmon with Quinces and Kriek Lindemans Vinaigrette

51.1 salmon with lindemans kriek


  • 400 grams salmon filet
  • 8 slices of smoked salmon
  • 1 quince
  • 1/2 lemon
  • coarse sea salt
  • 1 dl Kriek Lindemans
  • 2 dl extra 'vierge' olive oil
  • 20 grams fine grain sugar
  • 1 finely chopped shallot
  • 2 trays of shizo (Japanese parsley)


Chop the salmon filet very finely, mix with coarse sea salt, pepper, chopped shallot and a dash of olive oil and place this in the refrigerator. In the meantime cut the quince in small cubes and cook them for 10 minutes with 20 grams of fine grain sugar. Allow to caramelise and extinguish with lemon juice. Cut the slices of smoked salmon with a round mould.
  Kriek dressing: 1 dl kriek and 2 dl olive oil.

In the round mould assemble 2 tablespoons of salmon tartare, 1 slice salmon and repeat this a second time. Place the dices quince and shizo (parsley) around the plate and deocarate with kriek vinaigrette. Ice