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Created near the ports of Montreal comes a catch of an appetizer, from Chef Jeremie Falissard of the Barroco Group, that you’ll want to reel onto your menu ASAP! With McCormick Culinary Sea Salt and chile and lime spice-seasoned potatoes mixed with matane shrimp, dill, chives and red curry cocktail sauce, this dish is served atop halved avocado and then garnished with mullet roe and fried fingerling potato chips.
Fingerling potatoes can be sliced ahead of time and held in cold water under refrigeration then drained and blotted before following recipe instructions.