Hearts of Palm and Salmon Tartare

A long forgotten recipe post: Hearts of Palm and Salmon Tartare.

This one almost got lost in my laptop. Ooops! My bad …

Sometimes I go back to my files and photos and find some really delicious recipes that I completely omitted to post for some reason.

Posting is about feeling and mood. It often happens that the day I want to post one recipe, I have not yet shot it or written it all down for you, and sometimes I find myself with one ready to go, but not necessarily in the mood to share that specific one.

Well today I’m in the mood for something light, and in my bank of recipes, I found this deliciously refreshing hearts of palm and salmon tartare tower of freshness.

Try it with some delicious bread fruit chips or plantain chips for a little extra crisp. This make for a great light meal or for a perfect starter for a lunch date.

Heart of palm is a special type of vegetable that comes from a specific variety of palm tree. In Haiti, it is consumed in salads, or “au gratin” (delicious). The flesh which is consumed is the soft edible inner core of the stem. I stumbled upon this interesting video about how heart of palm is prepared for consumption, or at least how it should be industrially.

I love hearts of palm and I love tartare. However, I rarely buy it, because I have a strong eco-friendly sentiment towards the sale of hearts of palm in Haiti, known here as “Chou Palmis”. I hate how one heart = one palm. Specially in a country that sports its palm trees so proudly as a symbol of our nation, and that needs as many trees as possible. They are sold fresh in supermarkets and in various vegetable markets by street vendors, but not necessarily harvested.

Heart of palm is considered a delicacy because it is so rare and difficult to extract worldwide.

I actually encourage you to buy the canned hearts of palm for this recipe.

So to your kitchen! And bon appétit!


Ingredients for the Hearts of Palm for 6
2 cups hearts of palm diced extra small
3 tbsp extra Virgin olive oil
2 tbsp grapefruit juice (or lime if you don't have)
1/2 tsp grapefruit zest (or lime)
2 tbsp honey
1 tsp ginger
1 tbsp red wine vinegar
Salt pepper
8 tbsp vinaigrette
Ingredients for the Salmon Tartare
8 oz smocked salmon diced
1/4 cup shallots diced small
1/4 tsp thinly diced habanero (piman bouk) 1 small
1/4 tsp fish sauce
1/4 tsp soy sauce
1 tsp grapefruit juice (or lime)
2 tbsp chopped cilantro
2 tbsp chopped parsley

Start by preparing your hearts of palm salad.

Dice the hearts into small cubes and set in a bowl for mixing.

Whisk together your vinaigrette by mixing your olive oil, grapefruit juice, zest, honey, ginger, vinegar, salt and pepper.

Add 8 tablespoons of your vinaigrette to the diced hearts of palm and mix well.

Set aside in the fridge.

Start prepping now your salmon tartare. Dice it into small cubes and place in a mixing bowl.

Add in your diced shallots, thinly sliced habanero pepper, which we call “Piman Bouk” here, your fish sauce, soy sauce, splash of grapefruit juice, your chopped cilantro and parsley.

Mix well and store in the fridge until you are ready to serve.

With a circular kitchen mold, assemble your tower by adding about an ice cream scoop of hearts of palm salad directly onto your serving plate. Make sure to press the ice cream scoop onto the side of the bowl to remove excess juice which you don’t want on your dining plate.

Then tap down your hearts of palm salad in the mold to shape and compress it lightly.

Now do the same with the salmon tartare. Tap to compress with the back of your spoon.

Remove gently the mold and top with some fresh parsley or cilantro leaves.

Serve with breadfruit chips and a little Sriracha sauce for decorating.

Bon appétit !

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