Salmon Tartare
Lightly cured salmon, fresh herbs and toasted pine nuts make this tartare delicate, fresh and elegant. This recipe for salmon tartare gives the salmon a short c…
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 kitchen paper and keep it cold until further use.
Toast the pine nuts golden in a dry pan over medium heat.
Let the pine nuts cool.
Finely chop shallot, capers, parsley, chives and dill.
Cut the salmon into small, even cubes with a sharp knife.
Place the salmon in a bowl.
Add shallot, 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.
Shape the tartare with a ring or serve it loose on a plate.
Nutrition per serving
Energi ca. 342 kcal
Protein 17.1 g
Fett 22.5 g
Karbohydrater 17.7 g
Fiber 0.8 g
Sukker 15.8 g
Salt 0.5 g
Tips & tricks
Cut the salmon with a sharp knife instead of chopping hard. This preserves the texture and gives a neater tartare.
Did you know?
Salmon tartare gets extra firm and delicate texture when the salmon is briefly salted and sugared before cutting. The quick cure draws out a little moisture and concentrates the flavor. Lemon, mustard, capers and herbs add freshness and salty balance without hiding the mild salmon flavor.
