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Salmon Tartare with Avocado Espuma on Wild Herb Salad

5 from 3 votes
Total Time 4 hours 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 122 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 122kcalCarbohydrates: 2.4gProtein: 10.6gFat: 7.6g
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Written by John Myers

Professional Chef with 25 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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