John Myers
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Tartar of Self-pickled Salmon with Nock from Smoked Spessart Trout
The perfect tartar of self-pickled salmon with nock from smoked spessart trout recipe with a picture and simple step-by-step instructions.
For the pickled salmon
- 1,5 kg Salmon fresh
- 180 g Salt
- 75 g Sugar
- 1 tbsp Lemon zest
- 1,5 tbsp Juniper berries
- 1,5 tbsp Peppercorns
- 1 Bd Dill
- 3 tbsp Honey
- 2 cl Gin
- 2 tbsp Mustard
- 2 Stalk Dill
For the trout mousse
- 2 Pc. Fresh trout
- Incense flour
- 200 g Cream cheese
- 80 ml Sweet cream
- 1 tsp Salt
- 1 tsp Pepper from the grinder
- 0,125 Pc. Fresh horseradish
For the cucumber strips
- 1 Pc. Cucumber
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Freshly squeezed lemon juice
- 1 tsp Sugar
For the Frankfurt green sauce dip
- 1 portion Frankfurt green herb sauce
- 1 Bd Chives
- 500 ml Lowfat quark
- 50 ml Mineral water
- 200 g Yogurt 10% fat
- 1 tsp Salt
For the white bread
- 500 g Spelled flour type 630
- 300 ml Ice cold water
- 0,25 cube Yeast
- 1,5 tsp Salt
- 1 Pr Sugar
Pickled salmon
- Wash the salmon and place in a baking dish. Crush the spices in a mortar and sprinkle the salmon with the spices, chopped dill, salt and sugar. Wrap the salmon in the tin tightly in cling film. Pickle in the refrigerator for 3 days. After a day, turn the salmon, do not pour off the resulting water, but leave the salmon in it.
- Rinse the seasoned salmon under running water and cut into small cubes. Prepare a vinaigrette from mustard, honey, dill, and gin and turn the finely chopped salmon in it. Chill in the refrigerator.
Trout mousse
- Place the trout in a closed container (smoker, pot, wok), put the smoking flour on a foil underneath, ignite and smoke outdoors for about 20-30 minutes.
- Loosen the smoked trout from the bone, remove any bones from the trout meat. Mix the trout fillet with the cream cheese, sweet cream, pepper and salt and chill in the refrigerator for about 1 hour.
White bread
- For the bread the evening before, knead the flour, ice-cold water, yeast, sugar and salt well for at least 5 minutes, place in a large container and leave to rest in the refrigerator. The next morning, preheat the oven to 240 ° top and bottom heat. Take the dough out of the fridge, stop kneading it and don’t let it rise. Divide the strands of dough into three parts, place on a baking tray lined with baking paper and place immediately in the preheated oven. Bake for about 15 minutes at 240 °, then switch the temperature down to 220 ° and bake for another 15 minutes.
Green Sauce
- Roughly chop the herbs and chives for the Frankfurt green sauce dip with a knife and then chop up finely in the blender. Mix the quark with the yoghurt, mineral water and salt, fold in the herbs.
Serving
- Place the trout mousse in the middle of a plate with an ice cream scoop, place the salmon tartare around the mousse, cut the cucumber into long strips using a spiral cutter and season with salt, pepper, lemon juice and sugar. Place the cucumber around the salmon, garnish with a pinch of freshly grated horseradish and place a small piece of dill on the mousse.
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