Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche (Gluten-Free, Sugar-Free, Low Carb)

5 from 1 vote

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).

Course Appetizer

Cuisine French

Keyword appetizer, Christmas, fish, french, holiday, New Year's, nightshade-free, salmon, seafood, Valentine's Day

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 177kcal

Author Jenny Ross

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

Get Recipe Ingredients

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