John Myers
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Asian Salmon Tartare with Lime and Beetroot Salad
The perfect asian salmon tartare with lime and beetroot salad recipe with a picture and simple step-by-step instructions.
salmon tartare
- 600 g Salmon fillet sushi quality
- 1,5 tbsp Soy sauce
- 1 bunch Fresh coriander
- 1,5 Pc. Limes
- Wasabi paste
- Salt
- Pepper
- Sugar
Beetroot
- 4 Pc. Boiled beetroot
- 0,5 packet Feta
- 1 tsp Mustard
- 1 bunch Fresh smooth parsley
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- Salt
- Pepper
Salmon tartare part 1
- Put the salmon in the freezer for an hour. In the meantime, mix the sauce for the salmon from the juice and the grated zest of the limes, 5 tbsp soy sauce, chopped coriander and wasabi paste as you like (and the desired degree of heat). Season to taste with sugar, salt and pepper.
Beetroot salad
- Cut the feta cheese and the beetroot into small cubes. Mix a vinaigrette from mustard, olive oil and vinegar and mix with the feta and beetroot cubes. Season to taste with salt, pepper and parsley.
Salmon tartare part 2
- Now take the salmon out of the freezer. If present, remove the skin from the fish and chop the whole thing into cubes with a knife or chopping knife. Mix the salmon with the sauce just before serving!
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