March 12, 2023
Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche (Gluten-Free, Sugar-Free, Low Carb)
This is a low carb adaptation of Thomas Keller’s Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche from the French Laundry. It is rich yet light with delicate textures and flavors. It is a beautiful and elegant appetizer. You will need to make a mold for the tuiles – I like to use scissors to cut out circles that I have traced from a glass onto a thin piece of cardboard (think cereal box cardboard).
Servings: 6
Calories: 177kcal
Ingredients
Salmon Tartare
- 4 ounces sashimi grade salmon minced fine (do not use a food processor as this will make it the wrong texture)
- 1 tablespoon extra virgin olive oil or culinary argan oil
- lemon zest from 1/2 lemon
- 1/2 tablespoon chives finely minced
- 1/2 tablespoon red onion finely minced and rinsed under cold water then dried on a paper towel
- salt to taste
Sweet Red Onion Crème Fraîche
- 1/2 cup creme fraiche
- 1 tablespoon red onion finely minced and rinsed under cold water then dried on a paper towel
- 1/8 teaspoon salt or to taste
Tuile
- 48 g butter melted and cooled
- 48 g egg white
- 30 g defatted almond flour
- 18 g lupin flour or more defatted almond flour
- 24 g monk fruit powdered
- 1/2 teaspoon salt or to taste
To Garnish
- chives for garnish
Instructions
For the Tuiles
- Preheat the oven to 350ºF and line a rimmed baking sheet with a silicon baking mat.
- Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold set on a silicon baking mat and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Sprinkle with a few sesame seeds. Bake for 6-10 minutes at 350ºF until lightly golden.
- Place the baking tray on the oven door (to help keep the tuiles hot and moldable). Carefully working with one tuile at a time, lift one and wrap it around a cornet mold, placing seam side down on the baking mat. Repeat for all 6 and work quickly as the dough turns brittle. Return to the oven and bake until golden all over, another 2-4 minutes or so. Then remove from the molds and set aside to cool.
- Bake the tulles in 2 batches, wiping the silicon baking mat clean between batches. Making more at a time does not allow enough time to roll them before they begin cracking. The tuiles can be made a day or two ahead of time and stored in an airtight container at room temperature.
For the Tartare:
- Combine all ingredients in a bowl and stir to combine. Set aside to let the flavors meld, at least 30 minutes and up to 12 hours.
For the Sweet Red Onion Crème Fraîche
- Whisk the crème fraîche to soft peaks and then stir in the red onion and salt. Transfer to a ziplock bag or piping bag and refrigerate for up to 6 hours.
To Assemble
- Pipe the onion crème fraîche mixture into the cones and then top with a scoop of the salmon tartare to make it look like a small ice cream cone. Top with a chive and serve.
Notes
Serves: 6, makes 12, Serving Size: 2 cornets
Protein:Energy Quotient [calories]: 0.38, Protein % of calories: 20.1%
Nutrition Facts
Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche (Gluten-Free, Sugar-Free, Low Carb)
Amount per Serving
Calories
177
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
39
mg
13
%
Sodium
323
mg
14
%
Potassium
170
mg
5
%
Carbohydrates
3
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
338
IU
7
%
Vitamin C
1
mg
1
%
Calcium
25
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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