John Myers
Contents
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Ingredients
Salmon tartar
- 500 g Salmon fillet
- Fresh dill
- 1,5 piece Shallot
- 4 El Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Lemon with peel
Wasabi crème fraîche
- 150 g Creme fraiche Cheese
- 50 g Sour cream
- Wasabi paste
- Lime zest
wild herbs Salad
- 250 g Wild herbs
- 4 tbsp Walnut oil
- 2 El Balsamic vinegar
Walnut bread
- 250 g Flour
- 250 g Potato
- 15 g Yeast
- 7 g Salt
- 3 g Ground coriander
- 0,5 piece Egg
- 100 g Walnuts
- 100 g Hazelnuts
- 100 ml Water
Instructions
Preparation: salmon tartare
- Cut the salmon fillet into very fine cubes and finely chop the fresh dill. Chop the shallots too. Put everything together in a bowl and mix with olive oil, lemon juice and zest. Season with salt and pepper to taste.
Preparation: Wasabi crème fraîche
- Mix the crème fraîche, sour cream and wasabi paste to a smooth mass. Then add some lime zest.
Preparation: wild herb salad
- Wash the wild herb salad, stir together the oil and balsamic vinegar and add to the salad. Arrange the salmon tartare nicely on the salad.
Preparation: walnut bread
- Boil the potatoes in their skins, let them steam and peel them. Remove some water and dissolve the yeast in it.
- Roughly chop the nuts and toast them in a dry pan. Sift the flour into a bowl, add the salt, coriander and the nuts. Press the potatoes into the flour with the potato press while still warm. Add half the egg, the dissolved yeast and the rest of the water and knead into a compact dough. Cover and let the dough rise for approx. 1 hour.
- Shape the dough into a baguette. Place on a baking sheet lined with baking paper and cover again for approx. 1 hour. Bake in a preheated oven at 220 degrees top / bottom heat for approx. 30 minutes until crispy and brown. The bread can be baked the day before and then simply baked again for a few minutes in the oven at 160 degrees.
Nutrition
Serving: 100gCalories: 285kcalCarbohydrates: 12.7gProtein: 9gFat: 22.1g
