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Susan Parrish
Salmon tartar with Rucola Oil
Tartar of raw and smoked salmon with rocket oil.
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Ingredients
Directions
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Put the arugula and oil in a tall cup and puree with the hand blender.
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Cut the salmon fillet and the smoked salmon into cubes. Halve the lemon and squeeze out half. Cut the rest into segments.
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Slice the chives. Mix the salmon with ½ tbsp lemon juice (per 4 people), the crème fraîche and ¾ of the chives.
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Put the portioning ring on a plate or cover the inside of a bowl with cling film.
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Put in ¼ of the salmon tartare and press evenly.
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Remove the ring or place a plate on which you want to serve the dish upside down on the bowl.
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Turn the whole thing over so that the salmon tartar lands on the plate and remove the bowl.
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Sprinkle with rocket oil, place a lemon wedge and sprinkle with the rest of the chives. Make the rest of the plates as well.
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Nutrition
500Calories
Sodium27% DV640mg
Fat68% DV44g
Protein48% DV24g
Carbs1% DV2g
Fiber4% DV1g
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