Filter
Reset
Sort ByRelevance
Susan Parrish
Salmon tartar with Rucola Oil
Tartar of raw and smoked salmon with rocket oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the arugula and oil in a tall cup and puree with the hand blender.
-
Cut the salmon fillet and the smoked salmon into cubes. Halve the lemon and squeeze out half. Cut the rest into segments.
-
Slice the chives. Mix the salmon with ½ tbsp lemon juice (per 4 people), the crème fraîche and ¾ of the chives.
-
Put the portioning ring on a plate or cover the inside of a bowl with cling film.
-
Put in ¼ of the salmon tartare and press evenly.
-
Remove the ring or place a plate on which you want to serve the dish upside down on the bowl.
-
Turn the whole thing over so that the salmon tartar lands on the plate and remove the bowl.
-
Sprinkle with rocket oil, place a lemon wedge and sprinkle with the rest of the chives. Make the rest of the plates as well.
Blogs that might be interesting
-
20 minAppetizerromatomat, avocado, lemon, tomato juice, Tabasco, worcestershiresauce, fresh crayfish, fresh cocktail prawn, fresh celery,shrimp cocktail with tomato and avocado -
50 minAppetizerraw beetroot in pot, Goudrenet apple, Red onion, garlic, traditional olive oil, tap water, vegetable stock, lemon, mild yogurt, green tabasco, fresh thyme,beet soup with spicy yogurt and thyme -
10 minAppetizercasino white bread, beef carpaccio, green pesto, Salmon carpaccio, chive pesto, tuna carpaccio, rice oil and herbs,carpaccio trays -
20 minLunchsalmon fillet, fish stock, filo pastry, butter, smoked salmon, Red onion, peanut oil, sunflower oil, mustard, fresh coriander,salmon pie with coriander and mustard
Nutrition
500Calories
Sodium27% DV640mg
Fat68% DV44g
Protein48% DV24g
Carbs1% DV2g
Fiber4% DV1g
Loved it