Tartare duo platter

Ingredients

• 8 slices of brioche bread
• 30 ml (2 tbsp) of olive oil
• Salt and pepper to taste

For Asian-style salmon tartare:

• 2 lawyers
• 15 ml (1 tbsp) of lime juice
• 15 ml (1 tbsp) sesame oil
• Salt and pepper to taste
• 350g (approximately 3/4 lb) of tartare-quality salmon, cut into small cubes
• 20 ml (4 tsp) of soy sauce
• 10 ml (2 tsp) of teriyaki sauce
• 15 ml (1 tbsp) of honey
• 10 ml (2 tsp) of sesame seeds
• 5 ml (1 tsp) grated ginger
• 60 ml (1/4 cup) of mayonnaise
• 7.5 ml (1/2 tbsp) of sriracha
• 30 ml (2 tbsp) chopped green onion

For the beef tartare:

• 350 g (approximately 3/4 lb) of beef tartare cut into small cubes
• 80 ml (1/3 cup) chopped dried (French) shallots
• 30 ml (2 tbsp) chopped capers
• 30 ml (2 tbsp) finely chopped dill pickles
• 12.5 ml (2 1/2 tsp) of Dijon mustard
• 5 ml (1 tsp) of Worcestershire sauce
• 15 ml (1 tbsp) of olive oil
• Salt and pepper to taste
• 60 ml (1/4 cup) of mayonnaise
• 2.5 ml (1/2 tsp) Montreal steak spice
• 2.5 ml (1/2 tsp) of lemon juice
• 30 ml (2 tbsp) of chopped fresh chives

Optional for beef tartare:

• 5 ml (1 tsp) of hot sauce of your choice

Steps

• Preheat the oven to 205 °C (400 °F).
• Cut each slice of brioche bread into four rectangles.
• Place the bread pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt and pepper. Bake for 6 to 8 minutes, until the croutons are golden brown and slightly crispy. Remove from the oven and let cool slightly.
• For the salmon tartare: In a bowl, mash the avocados with a fork, along with the lime juice and 5 ml (1 tsp) of sesame oil. Season with salt and pepper. Set aside.
• In a second bowl, combine the diced salmon with the soy sauce, teriyaki sauce, 5 ml (1 tsp) of sesame oil, honey, sesame seeds and ginger. Season with salt and pepper.
• In a small bowl, mix the mayonnaise with the sriracha and the remaining sesame oil.
• Spread half of the croutons with avocado puree, then top with salmon tartare. Garnish with spicy mayo, sesame seeds, and green onion.
• For the beef tartare: In a bowl, combine the diced beef with the shallots, capers, gherkins, 10 ml (2 tsp) of mustard, Worcestershire sauce, olive oil and, if desired, hot sauce. Season with salt and pepper.
• In another bowl, mix the mayonnaise with the steak seasoning, the remaining mustard, and the lemon juice.
• Spread the beef tartare over the remaining croutons. Using a small spoon, top with mayonnaise. Sprinkle with chives.