Summer is the season of wild sockeye salmon from Alaska and we kick it off with a fantastic salmon tartare made of smoked sockeye salmon as well as fresh salmon.
2 Recipe - persons
Recipe - time: 15 minutes
Recipe - difficulty
Recipe - ingredients
4 ounce of salmon fillet, without skin
2 ounce of smoked Sea Tales sockeye salmon
1 tbsp kewpie mayonnaise (Japanse mayonnaise)
1 tbsp olive oil, plus extra to sprinkle
1/2 red onion, finely chopped
3 spring onion, finely chopped, plus extra to garnish
handful of chervil, plus extra to garnish
2 quail eggs, soft-boiled
black pepper from the mill
2 pieces sourdough bread, toasted
Recipe - how do you make it
Check out the Fishy Friday video on YouTube!
Recipe - steps
1 Cut the salmon fillet and smoked salmon into small pieces (0,8 inches). Add the kewpie mayonnaise, olive oil, red onion, spring onion and chervil. Mix to make a creamy tartar.
2 Bring a pan of water to a boil. Remove the pan from the heat and place the eggs in the pan for 2.5 to 3 minutes. Rinse them under cold running water and peel them.
3 Toast the bread in a toaster.
4 Divide the salmon tartare onto deep plates. Cut the quail egg in half and place the halves on top of the tartare. Sprinkle some spring onion and chervil on top and season with freshly ground black pepper and olive oil.
5 Serve the tartare with the toasted bread. Enjoy!
