John Myers
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Salmon Tartare with Avocado Espuma on Wild Herb Salad
The perfect salmon tartare with avocado espuma on wild herb salad recipe with a picture and simple step-by-step instructions.
salmon tartare
- 400 g Salmon fresh
- 1 bunch Spring onions
- 1 Lemon
- Salt
- Pepper
- Olive oil
Avocado Espuma
- 250 g Fresh avocado
- 200 g Yogurt
- 1 Lemon
- 2 leaf Gelatin
- 1 bunch Herbs
- Garlic
wild herbs Salad
- 3 bunch Wild herbs
- 2 tbsp Vinegar
- 1 tsp Mustard
- Salt
- Pepper
- Olive oil
salmon tartare
- Cut the salmon into fine cubes. Cut the spring onions into fine rings and add to the salmon cubes.
- Season everything with salt, pepper, lemon juice and olive oil and arrange in a napkin ring.
Avocado Espuma
- Finely puree the avocado meat together with yoghurt (at least 5% fat), a good portion of the parsley or other herbs and a splash of lemon juice. Season to taste with salt and pepper and puree again. Pass the mixture through a sieve (very fine).
- Soak the gelatine in water according to the instructions on the packet, squeeze it out and heat it with part of the avocado mixture in a saucepan. When the gelatine has dissolved, stir the contents of the pot into the avocado mixture.
- Pour everything into a whipped cream maker and, depending on the size, screw on one (0.5L) or two (1L) CO2 capsules. Shake vigorously and place in the refrigerator for several hours.
wild herbs Salad
- For the wild herb salad, mix all the ingredients into a dressing. Then pull the washed wild herb salad through the dressing.
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