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
-
25 minAppetizerbutter, onion, garlic cloves, canned lentils, peeled tomatoes, vegetable stock, root, green cabbage leaves, ribbed celery including leaves, bay leaf, Red wine, pepper and salt, defrosted puff pastry, egg,cabbage soup with star -
45 minAppetizerfresh thyme, shallots, olive oil, wine sauerkraut, sugar, tomatoes, garlic, medium dry sherry, meat fond, ham raw ham, salt and pepper,tomato broth with sauerkraut and ham -
40 minAppetizerchestnut mushrooms, lemon, dried Italian culinary herbs, olive oil with truffle flavor, salt, freshly ground four-season pepper, rucola lettuce, Parmesan cheese,Marinated mushrooms -
15 minLunchcoriander, olive oil, garlic, dried chili pepper, avocado, lime, coconut water, yogurt, pumpkin seeds, pine nuts,avocado soup with coriander oil
Nutrition
500Calories
Sodium27% DV640mg
Fat68% DV44g
Protein48% DV24g
Carbs1% DV2g
Fiber4% DV1g
Loved it