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Salmon Tartar

Photo: Getty Images
Salmon (fillet)400 gramsPickles3 piecesRed onion0.5 piecesGreen onions (feather)4 feathersDill2 branchesLemon (grated zest)1 pieceSugar10 gramsSea food salt20 gramsHorseradish (seasoning)1 tspPepper (ground white)7 gramsRefined vegetable oil
  • Servings:
  • Preparation time:2 hours
  • Cooking time:15 minutes
  • Flow temperature:Chilled Dish
  • Processing Type:Cutting
  • Kitchen:French
  • Occasion:Romantic dinner
  • Season:year round

The word "tartar" means a French sauce or snack of finely chopped products (fish, meat and vegetables). The most tender and appetizing, of course, is salmon tartare. By the way, classic tartar is usually cooked from raw fish, but if you cannot afford raw fish, try using slightly smoked fish.

Cooking method:

Wash and dry the fillet of salmon with paper towels. Dill finely chopped. Mix grated lemon zest, sea salt, sugar and chopped dill in a deep bowl. Sprinkle the fish thoroughly with this mixture, wrap it in plastic wrap and put it in the fridge for 2 hours.

Wash and dry pickles.Two cucumbers will go for decoration, while they can be put off. One salted cucumber peeled and cut into small cubes. Finely chop red and green onions. In a separate bowl, mix horseradish, vegetable oil (to taste), onions (red and green, cucumber and salmon. Season everything with white pepper.

Put the mixture in portions onto a dish through a special form. Next put the remaining cucumbers. Can be served with quail egg and rye crackers.


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