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 minAppetizertuna natural, seafood cocktail, sardine fillet, egg, tomato, olive oil, White wine vinegar, mustard, mixed leaf lettuce, onion, black olive, red fish roe,salad with all kinds of fish -
30 minAppetizergarlic, semi-sundried tomatoes, fresh dill, white casino bread, frozen giant prawn, traditional olive oil, Louisiana Gold pepper sauce, arugula,Christmas salad with chili shrimp -
45 minAppetizerolive oil, pancetta, smoked bacon cubes, onion, garlic, winter carrot, celery, Red pepper, tomato cubes, Meat bouillon, vegetable stock, thyme, rosemary, laurel leaf, (spinach) tortellini, tortellini filled with cheese, balsamic vinegar, basil, Parmesan cheese,tomato soup with celery and tortellini -
15 minAppetizerwheat flour, sliptong, traditional olive oil, capers big, garlic, lemon juice, lamb's lettuce melange,salad with sliptong and fried capers
Nutrition
500Calories
Sodium27% DV640mg
Fat68% DV44g
Protein48% DV24g
Carbs1% DV2g
Fiber4% DV1g
Loved it