John Myers
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Salmon Tartare with Side Dishes of Salad
The perfect salmon tartare with side dishes of salad recipe with a picture and simple step-by-step instructions.
For the salmon tartare
- 200 g Smoked salmon
- 1 whole Shallots (onions) sliced
- 1 whole Salt pepper
- 2 Teaspoon. Bauzner Mustard Special
- Lemon zest to taste
- Harissa seasoning as needed
- 1 Piece Finely and finely chop the cucumber
- 1 Piece Extra virgin olive oil a little
dressing
- 2 Tablespoon Yogurt 2% Greek style
- 1 Teaspoon. Bauzen mustard special
- 1 pinch Sugar
- 1 pinch Salt (vanilla salt)
- 1 pinch Telly Cherry Pepper
- 1 pinch Black olives (with seeds)
- Iceberg lettuce a few leaves
- Tomatoes different colors
- 1 Piece Sweet pepper small pods
- 1 /4 Gurke Salad cucumber in bills
- Basil leaves
The salmon tartare
- Put the shallot, very fine and small cubes as well as the cucumber, in a bowl. Then the mustard is a bit coarser but a taste that comes across very well. Add the lemon zest, pepper and salt sparingly, because you can still season afterwards.
- Cut the salmon into fine cubes, add and mix everything together. If there is a serving ring, grease the inside with a little oil, put the lettuce leaves in a circle in a flat bowl and put the ring in the middle. Now I fill the prepared salmon into the ring, press it a little hard.
The salad
- I cut the tomatoes into thin slices or 1/4 le them, as well as the small bell pepper. arrange it around the ring, because the eyes eat with you :-))) The dressing is quickly mixed and spread over the salad. I put the olives around, then I pull a fine thread of olive oil around them.
- There was still some dressing left, from which I could prepare a small side salad
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