Salmon Tartare, Cidre Beaupré Jelly

Beaupré JELLY

2 gelatin sheets
200 ml Beaupré Original

  1. Soak the gelatin in a small bowl of water and remove once softened.
  2. Pour half of Beaupré Original in a saucepan. Remove from the stove just before boiling.
  3. Add the gelatin and stir well, add the remaining cider, poor into a container and refrigerate. Once the gelatin is well taken, coarsely chopped.


400 g salmon cut into small cubes
80 g Beaupré Jelly
1/4 finely chopped red onion
1/4 green apple diced
1 tbsp capers
1 tbsp mayonnaise
1 lemon (juice and zest)
1 tbsp chives and dill, finely chopped
Q.S. Sriracha
Salt and Pepper

In a chilled bowl, gently mix all ingredients and seasoned with Sriracha and salt and pepper, place in a pastry cutter and garnish with young sprouts and croutons.