Salmon tartar mix

Ingredients for 2 servings:

• 100 ml dry white wine
• 125 g salmon fillet(s), fresh or frozen
• 100 g smoked salmon
• 1 tsp olive oil
• 10 ml brandy
• 50 g shallot(s)
• 100 g sour cream
• Salt and pepper from the mill
• Dill tips

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 50 minutes

made from salmon fillet and smoked salmon

Thaw the frozen salmon. Bring the white wine to a boil and poach the salmon fillet in it over low to medium heat for about 3-4 minutes. Turn the fillet over halfway through. The water should not boil, just move slightly. Then shred the fish with two forks and let it cool in the wine. In the meantime, cut the smoked salmon into thin strips. Finely dice the shallot and sauté in olive oil until translucent. Deglaze with the brandy, add the smoked salmon strips, and immediately remove from the heat. Let it cool. Cream the sour cream with a fork and then carefully mix the salmon fillet with the wine, smoked salmon, and sour cream. Season with salt and pepper and add dill sprigs, if using. Refrigerate for 3-4 hours or overnight to marinate. Serve with baguette and cucumber salad.