John Myers
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Salmon Tartare with Orange Cream
The perfect salmon tartare with orange cream recipe with a picture and simple step-by-step instructions.
salmon tartare
- 150 g Salmon fresh
- 2 teaspoon Freshly squeezed lemon juice
- 2 teaspoon Blood orange juice
- 1 teaspoon Lemon oil
- Salt
- Colorful pepper
Orange creme
- 3 tablespoon Greek yogurt 10% fat
- 3 teaspoon Blood orange juice
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Tonka bean
- 1 pinch Colorful pepper
- 1 half a teaspoon. Lemon oil
- 1 Knife point Bio lemon zest
Marinated avocados
- 1 piece Fresh avocado
- 1 half Lemon
- 1 tablespoon Blood orange juice
- 1 tablespoon Salt
- 1 tablespoon Colorful pepper
- 1 half a teaspoon. Lemon oil
- 1 pinch Sugar
preparation
- Rub the peel off the organic lemon – then squeeze the lemon – squeeze blood orange
salmon tartare
- Free the VERY FRESH salmon fillet from the skin and the remaining bones – then cut into small cubes – put all the ingredients for the salmon tartare in a bowl and mix well – in the refrigerator for at least 2 hours. marinate
Orange creme
- Mix all of the above ingredients for the orange cream well together in a bowl
marinated avocado cubes
- Halve the avocado and remove the core – remove the avocado from the skin and cut into small cubes – put in a bowl and immediately pour lemon juice over it – add all the other ingredients listed above and mix well – let marinate in the refrigerator
to dish out
- After the marinating time, put the marinated salmon fillet cubes at the bottom, then fill the orange cream and finally the marinated avocado cubes – on top of that there are leaves of lettuce – I served pumpernickel crackers with it
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