Krustader with Salmon Tartare
Crisp tartlet shells with fresh salmon tartare make small servings that feel elegant, fresh and ready for guests. This recipe for krustader with salmon tartare …
Ingredienser
Instructions
Mix salt and sugar.
Spread the mixture evenly over the salmon.
Place the salmon in a dish, cover and refrigerate for 30 to 40 minutes.
Rinse the salmon quickly in cold water.
Dry the salmon well with paper towels.
Finely chop shallots, capers, parsley, chives and dill.
Toast the pine nuts until golden in a dry pan over medium heat and let them cool.
Cut the salmon into small, even cubes and place them in a bowl.
Add shallots, capers, wholegrain mustard, lemon juice and olive oil.
Fold gently so the salmon keeps its texture.
Season with salt and pepper.
Fold in herbs and toasted pine nuts just before serving.
Fill the salmon tartare into the krustader just before serving so they stay crisp.
Nutrition per serving
Energi ca. 497 kcal
Protein 19.8 g
Fett 31.8 g
Karbohydrater 32.4 g
Fiber 1.4 g
Sukker 16.7 g
Salt 1.2 g
Tips & tricks
Fill the tartlet shells at the very end. Salmon tartare is moist, and the shells quickly soften if they sit filled for too long.
Did you know?
Salmon tartare in tartlet shells gets a good balance between cured fish, fresh lemon, herbs and crisp shell. The brief curing makes the salmon firmer and more flavorful without making it heavy. Pine nuts add nutty contrast that makes the small bite more interesting.
