Borage salmon tartar. A mouthful of sea

[LOVE TIP/NUTRIgastronomie] Cooking is all about love. Today I am using borage for the first time. I am sharing a fusion recipe of salmon tartar, combining sorrel and bean sprouts pickles. Subtly sour and fresh, loaded with Omega 3 and 6, perfect for a fine dinner


Borage amazingly evokes oyster.

And oyster calls for lemon, shallots, salted butter and grilled bread…I especially like chunky oysters so I had the idea to use salmon for its mellow flesh.

I wanted to make the most of the subtle flavor of borage so I remained with low-profile ingredients which would not overpower it.

–  No lemon but thinly cut sorrel. It is sharply sour but leaves the salmon flesh uncooked and perfectly soft

– No shallot in vinegar, but soy bean sprouts sprinkled with lime (could work as well with vinegar). Like a crunchy thirst-quenching water with a hint of lemon. No more aroma

1 . Cut thinly sorrel and soy bean sprouts. Sprinkle them with lime. Cut the borage and set aside.

2. Mix the salmon with herbs, a soup spoon of good olive oil (optional), salt and pepper.

3. Set the tartar on cucumber slices for extra freshness. Sprinkle the borage. Serve with a toasted leavend bread and salted butter. A glass of chilled white wine. Life is good!


PS : Omega 3 are beneficial to skin hydration and mood stabilization. You may want to check all documentation left by Dr David Servan Schreiber. In a nutshell maintain a sound balance between omega 3 (to increase) and omega 6 (to decrease, found in industrial food, fried food..).Omega 3 is to be found in fatty fish (mackerel, salmon, tuna..) but also in herbs and vegetable (flax seeds, shiso, purslane)…