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Salmon tartare with poached egg
 
 
4 ServingsPTM25 min

Salmon tartare with poached egg


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Directions

  1. Mix the shallots with 1 tablespoon of vinegar, oil and honey. Season the cucumber with the salmon fillet and salt and pepper to taste until salmon tartare.
  2. Put the cooking ring on a plate and fill it with the salmon tartare. Press a little and remove the cooking ring. Form four tarts. Drip the shallot vinaigrette over it.
  3. Heat the rest of the vinegar with 1 liter of water and 1 teaspoon of salt to the boiling point. Break the eggs one by one in a cup or a bowl. Make sure that the yolk remains intact. Let them slide into the water one after the other and poach for 3-4 minutes just below the boiling point. S.
  4. chep the eggs with a slotted spoon from the moisture, drain them and put them on the salmon tarts. Sprinkle generously with parsley. Tasty with toasted white bread.

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Nutrition

270Calories
Sodium0% DV0g
Fat29% DV19g
Protein40% DV20g
Carbs1% DV3g
Fiber0% DV0g

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