Salmon tartare with wasabi cream

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2-3 TEASPOONS Wasabi paste (tube)
  • 150 g Fresh cream
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1 Organic Lime
  • 2 Spring onions
  • 1 red chilli pepper
  • 1 piece(s) (approx. 20 g) Ginger
  • 500 g very fresh wild salmon fillet without skin (with MSC seal)
  • 4 TABLESPOONS good olive oil
  • 3 TABLESPOONS White wine vinegar
  • 100 g Baby salad mix
  • 1 Appetizer ring (alternatively aluminium foil)

Directions

  1. 1

    Mix wasabi and crème fraîche, season with a little salt. Wash the lime hot, dab dry and finely grate the peel. Halve the lime and squeeze 1 half. Cut the rest of the lime half into pieces.

  2. 2

    Clean and wash spring onions and cut into fine rings. Cut the chilli lengthwise, remove seeds, wash and finely chop. Peel and grate ginger.

  3. 3

    Wash the fish, dab dry and dice very finely. Mix with chilli, spring onions, ginger, 2 tablespoons of oil, lime zest and juice. Season to taste with a little salt.

  4. 4

    For the vinaigrette season the vinegar with salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Clean, wash and drain the salad. Arrange on plates and sprinkle with vinaigrette. Arrange the salmon tartar in a starter ring (approx. 8 cm Ø; alternatively fold four rings of aluminium foil) on top.

  5. 5

    Spread 1 blob each of wasabi cream and lime pieces around the tartar.

Nutrition Facts

KCAL
490 kcal
CARBS
4 g
FATS
39 g
PROTEINS
27 g