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Lobster, Salmon and Asparagus Salad with Leche de Tigre

Peruvian ‘Tiger’s Milk’ with a twist

Leche de Tigre, literally ‘’tiger’s milk,’’ is a citrus-based marinade used in traditional Peruvian ceviche. It is common to drink a glass of the leftover ceviche juice, as it’s known to not only be a great hangover cure but also an aphrodisiac.
Our recipe is a subtle version of this Peruvian tradition. It consists of tomato, cucumber, pepper, ginger and various fresh herbs. We chose to make the sauce a bit creamier by adding crème fraîche.
The preparations for this dish can be done a day in advance. The cured salmon tastes best after marinating in the refrigerator for 24 hours.
Whenever possible, try to get the ingredients from small specialised stores or use local products. Cooking with products from our local environment, where possible, is always a great option.

Gilbert von Berg – chef de cuisine Restaurant Château Neercanne

Ingredients (for 8 people)

Leche de Tigre

1 peeled cucumber
3 celery sticks
3 vine tomatoes
1 bunch of coriander or cilantro
½ bunch of mint
1 clove of blanched garlic
45g lime juice
75g sushi vinegar
3g salt
½ bunch of tarragon
1 tablespoon of peeled ginger
1 blanched shallot
1 tablespoon crème fraiche
Good quality olive oil (to finish off the dish)

Salmon

500g skinless salmon from your local fishmonger or grocery store
lemon zest (1 lemon)
pinch of sugar
crushed peppercorns (season to taste)
coarse salt (season to taste)

Asparagus

500g asparagus
15g salt

Lobster

2 x 500g lobsters

Salad

Use your favourite veggies and herbs to create your salad. Tomatoes, cucumber, avocado, lettuce and edible flowers or herbs from your own garden are great options. Get creative with it!

*Dish shown includes Japanese peach. As this ingredient is hard to come by, we substituted avocado for this recipe.

Method

Leche de Tigre:

  1. Blend all Leche de Tigre ingredients in a blender until smooth.
  2. Place a fine mesh strainer over a bowl, and line with a cheesecloth or thin dishcloth. Pour blended ingredients over the prepared sieve.
  3. Gently squeeze the cheesecloth or dishcloth to extract any remaining juice.
  4. Then add a generous spoonful of crème fraiche and mix well.
  5. Cover and refrigerate the liquid until ready to use, up to 1 day, or freeze for up to one month. Thaw completely and chill before using.

Asparagus:

  1. Peel the asparagus.
  2. Bring 1 litre of water with 15 grams of salt to a boil.
  3. Add the asparagus and bring back to a boil.
  4. Immediately turn off the heat and let the asparagus poach in the water.
  5. Let them completely cool down before cutting into small pieces.

Lobster:

  1. Place the lobsters into boiling water and poach for 5 minutes.
  2. Remove from the boiling water and rinse with cold water to stop the cooking process.
  3. Cut 24 small pieces. Chop the remaining to create tartar.

Pickled salmon:

  1. Get a fresh piece of salmon at your local fishmonger or grocery store.
  2. Mix together the coarse salt, lemon zest, crushed peppercorns and sugar.
  3. Season the salmon on both sides. Cover and let salmon cure in the fridge for 24 hours.
  4. After 24 hours, remove from the fridge, rinse the salmon thoroughly under cold water, and cut into small pieces.

Plate your dish:

  1. Arrange the salmon and asparagus together with the lobster pieces (3 per serving) into a circle on each plate.
  2. Add a heap of lobster tartare in the circle. You can mix in some lime juice and mayonnaise to make this tartare taste even better.
  3. Garnish this circle of deliciousness with your chosen salad ingredients.
  4. Pour a good amount of the ‘Leche de Tigre’ into the middle of the circle. Finish it off with a drizzle of some good quality olive oil and enjoy!

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