Salmon tartar over vichyssoise, grilled melon and topped with Skandia caviar substitute

PREPARATION

Mix the Skandia salmon tartare in a bowl with a spoonful of mayonnaise and place it inside a cylindrical mould 7 cm in diameter and 5 cm high. Set aside in the refrigerator.

For the vichyssoise:

Cut the white part of the leeks and chop them into slices or small pieces. Wash, peel and chop the potatoes into small pieces.

Sauté the leek in butter over a very low heat so that it does not take on any colour. When it is soft, add the potatoes and the stock, turn up the heat and leave to cook for 30 minutes until the potatoes are very tender. Then blend it with a blender and when it cools down a little, add the cream.

To finish our cream, strain it through a fine sieve to remove the rest of the strands and leave it to cool. Cut the melon into 2×2 cm cubes.

ASSEMBLY

Place the two types of caviar substitute on top of the tartar without mixing them together. Do the same with the chopped chives (optional), transfer to the plate and carefully remove from the mould. Pour the cold leek cream around it. Sear the melon cubes on all four sides in a frying pan and place on the plate around the tartar. Decorate with some sprouts and serve.