in Dessert Recipes

Salmon tartare with orange chili sorbet

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Ingredients for 4 servings:

  • 1 liter orange juice
  • 80 g sugar
  • 1 pinch of salt
  • 2 tbsp lemon juice
  • some chili powder
  • 3 spring onions
  • 3 stalks of flat-leaf parsley
  • 3 stalks of basil
  • 400 g smoked salmon
  • 2 tbsp oil
  • 1 lemon(s), untreated
  • salt and pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 20 minutes

Boil the orange juice down by half. Dissolve the sugar in it. Add the lemon juice, a pinch of salt, and some chili powder. Pour into a bowl and place in the freezer to freeze. Stir occasionally. Grate the lemon zest and squeeze out the juice. Finely slice the spring onions. Chop the parsley and basil. Dice the salmon. Combine the salmon, spring onions, herbs, lemon juice, and zest, and season with salt and pepper. Serve with the orange sorbet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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