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Fish tartare with smoked salmon

updated

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Ingredients for 2 servings:

  • 200 g smoked salmon, sliced
  • 1 small tomato(s)
  • 2 tbsp crème fraîche
  • 1 tsp citric acid
  • e.g. dill, dried
  • some salt and pepper
  • n. B. garlic
  • 1 ciabatta

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

on ciabatta

Cut the salmon into small cubes and place in a medium-sized bowl. Dice the tomato. Drain or pat dry any liquid. Add the diced tomatoes to the bowl. Add the crème fraîche, citric acid, dill, salt, pepper, and crushed garlic, if desired, and mix everything together. Caution: The salmon is already salty, so use the salt sparingly. Cut the ciabatta into slices. Spread the slices with the salmon tartare and serve. Tip: For an even more intense flavor, let the tartare marinate in the refrigerator for 10 minutes.

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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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