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
-
60 minAppetizercucumber, salt, full yogurt, garlic, dried fresh mint, olive oil (extra virgin),yogurt-cucumber soup (cacik)
-
15 minSmall dishwhite asparagus, smoked trout fillet, sour cream, horseradish, cress, lamb's lettuce,appetizer of white asparagus with smoked trout
-
20 minAppetizerpears, butter, parma ham, prosciutto crudo, spring / forest onion, Parmesan cheese,pear with parmesan and parma ham
-
35 minAppetizerraw peeled tiger prawns, celery, lamb's lettuce, rucola lettuce, olive oil, whiskey, mustard, dried tarragon,cocktail of tiger prawns with whiskey
Nutrition
500Calories
Sodium27% DV640mg
Fat68% DV44g
Protein48% DV24g
Carbs1% DV2g
Fiber4% DV1g
Loved it