Fiery, Hungarian Salmon Tartare
Total Time15 minutes mins
Servings: 6 people
- 750 g Smoked salmon
- 2 tsp Chopped capers
- 1 Lemon, ecological
- 1 tbsp Sweet paprika powder
- 1 pinch Hot paprika powder
- 1 tbsp Smoked paprika powder
- 2 Anchovies fillet
- Salt
- Pepper
Herbal mixture
- 4 Fresh shallot
- 2 Peeled garlic clove
- 50 g Paprika, grilled and pickled
- 2 Tomatoes dried in oil
- 2 Dried chilli
- 2 Pickles
- Fresh dill
- Parsley crispy fresh
- Chives fresh
Herbal mixture
1) The herb mixture: First, the shallots, the garlic, the pickles, the herbs, the chilli and the pickled tomatoes, including the peppers, are chopped up in a blender with a little oil (possibly from the pickled peppers) and mixed.
The tartare
2) Put the salmon and anchovies in a bowl and roughly chop with your fingers.
3) Add capers, herb mixture, a little lemon zest, salt + pepper and the paprika powder (also ensures a nice color of the tartar) to the salmon. Mix the whole thing well with your fingers, this will also crush the salmon further and the tartare a little finer.
4) Let rest. I recommend at least 24 hours so that the whole mixture can really flow through - ideally put it in the fridge, wrapped in kitchen foil.
5) Add some fresh lemon juice. Attention: the acid only at the end, otherwise the salmon will start to cook if it stands too long and is exposed to the acid.
Serving: 100g | Calories: 199kcal | Carbohydrates: 2.2g | Protein: 20.4g | Fat: 12.2g