Salmon tartare with orange-honey-mustard sauce

Name: Salmon tartare with orange-honey-mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON Honey; 1 TABLESPOON Dijon mustard; 3 TABLESPOONS Orange juice; 1 knife tip grated peel of 1 organic orange; 7-10 Tbsp salt, pepper; 75 g roasted and salted pistachios (in shell); 2 packs (120 g each) smoked wild salmon fillet; 3 Stem(s) Dill; 1 ripe avocado; 1 TABLESPOON Lime juice; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON Honey
1 TABLESPOON Dijon mustard
3 TABLESPOONS Orange juice
1 knife tip grated peel of 1 organic orange
7-10 Tbsp salt, pepper
75 g roasted and salted pistachios (in shell)
2 packs (120 g each) smoked wild salmon fillet
3 Stem(s) Dill
1 ripe avocado
1 TABLESPOON Lime juice
7-10 Tbsp Aluminium foil

Directions

1
For the sauce, mix honey, mustard, orange juice and zest and season with salt and pepper.
2
For the tartar, remove the pistachios from their shells and chop them coarsely. Cut salmon into small cubes of about 1 cm. Wash the dill and shake dry. Put 1 stalk aside, cut the rest of the dill finely. Cut avocado in half, remove core.
3
Remove the pulp from the peel, also dice 1 cm and mix with lime juice. Mix the prepared ingredients and sauce, season with pepper and a little salt.
4
Place an appetizer ring (approx. 8 cm Ø; if necessary fold it from aluminium foil) on a plate, fill with approx. 1⁄4 Tatar, press lightly. Pull the ring up carefully. Also arrange 3 more tatar towers on plates.
5
Garnish with dill flags.