Salmon tartare is perfect if you want to go all out during the holidays. This great starter is nice and fresh and a little sweet due to the beetroot.
2 Recipe - persons
Recipe - ingredients
4.4 oz crème fraîche
0.35 oz of wasabi
1 lime, zest and juice
2 beetroots
2 tbsp rice vinegar
4 tbsp olive oil
1 tsp honey
cayenne pepper
8.8 oz smoked salmon
1 shallot, finely chopped
1/4 bunch of chives, thinly sliced
Recipe - how do you make it
Recipe - steps
1 Mix together the crème fraîche, wasabi, and lime juice in a small bowl. Season with a little salt and pepper. Then put in the fridge.
2 Cut the beetroot into thin slices.
3 Mix rice vinegar, olive oil and honey in a bowl. Season to taste with salt and cayenne pepper. Put aside.
4 Cut the salmon into very small cubes. Mix the salmon with the shallot, chives, some lime juice and olive oil. Season with salt, pepper and cayenne pepper.
5 Distribute the beetroot packets on the plates. Now put the salmon on top. Put some of the wasabi cream on the salmon.
6 Garnish with the vinaigrette and some lime zest.
