Salmon Tartare Cornets

2 all purpose flour
1 tbsp sugar
1 tsp kosher salt
4 oz butter
softened but cool to the touch
2 whole egg whites
black sesame seeds
6 tbsp extra virgin oil
3 tbsp lemon juice
1 tbsp lemon zest
3 tbsp orange zest
1 tbsp honey
1 whole cucumber
peeled, seeded, and small diced
5 tbsp red onion
finely diced
3 table scallions
finely chopped
1 tbsp capers
1 tbsp mint
finely chopped
1 tbsp dill
finely chopped
salt and pepper
1 salmon
sushi quality
1 cup crème fraîche
  • cornet molds
  • silpat
  • sheet pans
  • hand mixer
  • disposable piping bags
For the cornets, preheat oven to 400°F. In a bowl mix flour, sugar, and salt together.
With a hand mixer or kitchen aid, whip butter on medium speed, in a separate bowl, until completely smooth.
With a spoon beat egg whites into the dry ingredients until completely incorporated and smooth. Whisk in soft butter in thirds until batter is creamy and without lumps.
Refrigerate for 10 minutes. Once you remove batter from refrigerator it is extremely important that you place bowl over ice to keep batter cold.
Place a 4" round stencil on a silpat that has been placed on a sheet pan. Spread about 1 tsp of the batter evenly in stencil area using a small offset spatula. It should look paper thin. Remove stencil and repeat. When done sprinkle each circle with black sesame seeds.
Place pan in oven and bake until batter is set and you see it rippling from the heat. Remove from oven and flip cornets with a spatula. Place the cornet mold tip roughly at 7 o'clock on the cornet round. Fold the bottom up and around mold. Carefully roll upwards, you want to work quickly as to not burn your fingers. Place finished cornets seam side down on a sheet pan then return to oven. Continue cooking for another 3 to 4 minutes until cornets are golden brown.
Remove them from the oven and allow them to cool slightly before removing the molds. Repeat with the rest of the batter.
For the salmon, cut the salmon into small dice. In a small bowl mix olive oil, lemon juice, lemon zest, orange zest and honey until honey is completely dissolved. Add remaining ingredients and toss. Season with salt and pepper as needed.
After cornets are removed from their molds, using a small spoon gently spoon salmon mix into the cornets. You may also pipe in salmon mixture using a piping bag. Garnish ends of cornet with crème fraîche.