Beetroot tartar with salmon

Ingredients for 2 servings:

• 2 salmon fillets, each approx. 150
• 400 g beetroot
• 1 small onion(s)
• 1 apple, e.g. Braeburn or Cox Orange
• ¼ bunch dill
• 2 sprigs rosemary
• 2 tbsp walnuts
• 2 tsp cranberries from the jar
• 1 tbsp lemon juice, freshly squeezed
• 4 tbsp oil (nut oil)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with healthy strength ahead

Wash the beetroot and cook in plenty of salted water for 30-40 minutes until tender, allow to cool, and peel. Peel the onion and apple, remove the core, and finely dice both. Rinse the dill, shake it dry, pick off the tips, and finely chop them. Finely dice the beetroot. Mix the ingredients with 2 tablespoons of oil, lemon juice, and cranberries, and season with salt and pepper. Let the tartar stand for about 10 minutes, then season again to taste. Roast the walnuts in a non-stick pan without fat, allow to cool, chop, and add to the tartar. Heat the remaining oil in a pan. Season the salmon fillets with salt and pepper and fry for 3-4 minutes on each side. Add the rosemary sprigs to the pan while frying. Arrange the salmon on top of the beetroot tartar and garnish with rosemary sprigs.