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A classic salmon tartare recipe with a side of cranberry compote made with Blanche de Chambly. A little sweet, acidic touch to make your meal extra special.


Main dishes



  • 500 g organic salmon without the skin, cut into small dice
  • 20 g French shallots or green shallots, chopped finely
  • 20 g coriander, chopped finely
  • 10 g capers, chopped finely
  • 40 ml extra virgin olive oil
  • 20 ml seasoned rice vinegar
  • 10 drops of green spicy sauce
  • Juice of half an orange
  • A pinch of sea salt and ground pepper to taste

Cranberry compote

  • One half-bottle of Blanche de Chambly (341 ml)
  • 500 ml dried cranberry
  • 200 ml white sugar
  • Half a cinnamon stick to taste



  1. Mix all the ingredients and serve cold.
  2. Garnish with cranberry compote, orange zest, fresh coriander and coloured tortilla chips.

Cranberry compote

  1. Mix all the ingredients in a small saucepan
  2. Simmer at medium heat until you obtain a compote texture (about 15 minutes)


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