Serves 4 as an appetizer
1 Atlantic salmon filet (skinless, about 150 g)
6 Fresh scallops (large)
1/4 cup NUTRA-FRUIT Sweetened, Whole Dried Cranberries
2 tbsp. Fresh cilantro, chopped (keep a few leaves for decoration)
1 tbsp. Monsieur Cocktail Grapefruit Syrup
1 tbsp. NUTRA-FRUIT 100% Pure Cranberry Juice
1 tbsp. Fresh lime juice
1 tbsp. NUTRA-FRUIT Cranberry Maple Syrup
2 tbsp. NUTRA-FRUIT Cranberry, Honey, Toasted Sesame Salad Dressing
1/2 tsp. Toasted sesame seeds
1/2 tsp. Sambal oelek (ground chili paste)
Fleur de sel and fresh ground pepper to taste
Chop the sweetened, whole dried cranberries. Mix the Monsieur Cocktail Grapefruit syrup (or fresh grapefruit juice), lime juice, NUTRA-FRUIT 100% pure cranberry juice and the NUTRA-FRUIT cranberry maple syrup. Add the chopped cranberries. Mix well and refrigerate for one hour. Prepare the salmon and scallops: remove the brownish parts and the salmon bones, if any. Dice the salmon, scallops and mango. In a large bowl, mix the chopped salmon and scallops, the juice mixture, the cranberry, honey, toasted sesame salad dressing, the sesame seeds and the Sambal oelek. Add salt and pepper.
Serve the tartare as a canapé on cucumber or lime slices as an appetizer with toast and olive oil.
Place the salmon and scallops in the freezer for 30 minutes before making the tartare. It will be easier to dice them that way.