John Myers
Tuna and Salmon Tartare Dumplings on Crispy Hash Browns with Cucumber Foam
The perfect tuna and salmon tartare dumplings on crispy hash browns with cucumber foam recipe with a picture and simple step-by-step instructions.
- 200 g Tuna fillet
- 200 g Salmon fillet
- 1 bunch Dill
- 1 Pc. Papaya
- 1 Pc. Avocado
- Honey
- Wasabi
- 2 tsp Sesame
- Salt pepper
- 1 Pc. Lemon
- 1 Pc. Lime
- 5 Pc. Waxy potatoes
- 1 Pc. Egg
- Nutmeg
- Clarified butter
- 1 tbsp Food starch
- 1 Pc. Cucumber
- 200 ml Cream
- Cut the tuna fillet and salmon fillet separately into small cubes and finely chop with a knife. Season both with salt, pepper, lime juice and lemon zest.
- Core, peel and chop the papaya and mix with a little honey into the salmon tartar. Also chop ½ avocado and mix with a little wasabi into the tuna tartar. Finally, mix in fresh, finely chopped dill and 1 teaspoon each of roasted sesame seeds.
- Peel and wash the potatoes and do not grate too finely. Squeeze the grated potatoes in a cloth. Mix the potato mixture well with 1 egg, 1 tablespoon cornstarch, salt, pepper and a little grated nutmeg and fry small hash browns in a pan until crispy with clarified butter.
- Let the cream get hot in the saucepan and cook the cucumber pieces in it until soft. Then mix with a little salt, pepper and dill. Sieve the cucumber and cream sauce and whip it until frothy or froth up in a cream siphon.
- Arrange the hash browns on the plate, cut off a tuna tartar and a salmon tartar Knocken and put them out of the hash browns. Cover with cucumber foam and garnish with dill.
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