John Myers
Shooter Made from Salmon Tartar, Horseradish Sour Cream and Cucumber Jelly
The perfect shooter made from salmon tartar, horseradish sour cream and cucumber jelly recipe with a picture and simple step-by-step instructions.
- 450 g Sashimi salmon
- 0,75 bunch Chives
- 3 Splash Lemon juice
- 3 tsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper White
- 2 tbsp Medium hot horseradish
- 4 tbsp Sour cream
- 1 piece Cucumber
- 1 bunch Parsley crispy fresh
- 2 sheet Gelatin
- 4 tbsp Cress (garden cress)
- Cut the salmon into tartar and mix in the chopped chives. Season to taste with lemon juice, oil, salt and white pepper.
- Mix the horseradish with the sour cream, season with a pinch of salt and a little white pepper. Cut the cucumber with the skin into cubes and puree together with the parsley leaves.
- Soak the gelatine in cold water. Heat part of the cucumber puree in a small saucepan and dissolve the squeezed gelatin in it. Mix again with the rest of the puree and season with salt.
- When the three components are ready, you can layer them: First, fill the salmon tartar into five beautiful glasses. Be careful not to smear the inner walls. Just as carefully put the sour cream on the tartare. On top of that there are 2-3 tablespoons of cucumber jelly. Chill (at least 2 hours). Take out about 10 minutes before serving and garnish with garden cress.
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