In a bowl, mix all the ingredients of the marinade except the salmon.In an other bowl, mix all the ingredients of the decorative coulis.Thaw the salmon in its packaging in cold water for 10 minutes.Remove from the package immediately after thawing.Mix the salmon with 20 ml of marinade.Arrange the tartar on very cold plates using a cookie cutter.Decorate the tartar with the coulis and garnish.Serve immediately with grilled croutons and small salad.

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130 g frozen salmon dices Marinade: 2/5 cup (100 mL) greek-style plain yogurt 3 Tbsp. (45 mL) mayonnaise 2 Tbsp. (30 mL) sambal oeleck 1 Tbsp. (15 mL) olive oil 2 tsp. (10 mL) finely chopped shallots 1/2 tsp. (3 mL) finely chopped fresh chives 1/4 tsp. (1 ml) lemon juice salt and pepper to taste decorative coulis: 1/4 cup (60 mL) soya sauce 1/4 cup (60 mL) balsamic vinegar 1/4 cup (60 mL) honey 1/4 cup (60 mL) hoisin sauce 1 tsp. (5 mL) sesame oil 1/2 tsp. (3 mL) fresh or ground ginger garnish : 1 apple, cut into dices few capers bread crumbs Panko