Salmon Tartare

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Preparation info

  • Difficulty

    Complex

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

You will always have leftovers from the marinated salmon. Since you have marinated it in salt and alcohol, it will keep for a few days. Wrap well and place in the refrigerator. Never throw anything out!

And then just use it up in the following recipe serving 4, as an appetiser, for example.

Ingredients

  • 300 g (10 oz) marinated salmon
  • 1 small bunch rocket (arugula) salad, mustard greens or watercress, or a mixture thereof
  • 1 tbsp dill, finely chopped

For the oil

  • 3 sprigs parsley
  • 150 ml (5 fl oz/ cup) olive oil
  • few drops of lemon juice

Before serving

  • 4 tbsp horseradish sauce
  • a little coarse sea salt (Maldon, if you have it)
  • 4 slices dark brown bread, toasted
  • It is fun if you own a ‘ring’, but it isn’t necessary.

Method

Chop the marinated raw salmon with a sharp knife and mix thoroughly, add the dill. Heat the oil, not too hot, just warm. Add the parsley to a tall container. Finely chop the parsley using a hand blender and, while grinding, add the warm oil. Season the oil with some lemon juice, pepper and salt.

Prepare the plates: arrange the salmon tartare in a ring on the plate. Remove the ring. Garnish the tartare with a little salad rolled in your hands into a small ball. Spread a dollop of horseradish sauce on the plate and add a swirl of the green oil around the tartare.

Sprinkle the green salad with some coarse sea salt, if desired. Serve with thinly sliced and toasted dark brown bread.