Recipe for salmon tartare with greens and mixed smoked cheese cream
If you are not a fan of raw salmon, you can make a salmon tartare with smoked salmon – it tastes just as good! This recipe uses fresh smoked salmon, but you can also use cold-smoked or hot-smoked salmon. The recipe is suitable as an appetizer, lunch dish, or a light main course.
Ingredients
- 250 gram Salmon Fillet lightly smoked
- 1.5 gram Dill chopped
- 1.5 gram Parsley chopped
- 7.5 gram Lemon Juice
- 2 gram Lemon Zest finely grated
- 9 gram Capers finely chopped
- 15 gram Red Onion finely chopped
- 9 gram Olive Oil
- Salt
- Pepper
- 21 gram smoked cheese
- 30 gram Sour Cream
- Lemon Juice
- 1 pcs. Cucumber
- rye bread chips crushed
- salad preferably frisée lettuce
- 1.25 gram Mustard Dijon mustard
- 1.25 gram Balsamic Vinegar
- 2.25 gram Olive Oil
Instructions
Salmon Tartare:
- Cut the salmon into very small cubes. Mix the salmon and all the other ingredients together in a bowl. Adjust the seasoning of the tartare—especially ensure there is enough salt, pepper, and lemon juice.
- Rinse and dry the lettuce leaves. Mix mustard, balsamic, olive oil, salt, pepper, optional lemon juice, and honey/sugar to make a dressing. Adjust the seasoning of the dressing—there should be a little "kick" to it. Toss the lettuce leaves with the dressing.
- Rinse and slice the cucumber thinly and place the slices on the plates (see the picture). Arrange the tartare on top of the cucumber and top with lettuce, a spoonful of smoked cheese cream, and the crushed rye bread chips.
Smoked Cheese Cream:
- Stir smoked cheese and crème fraîche together and season with salt, pepper, and lemon juice.
