Spicy salmon cocktail

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 400 g Salmon (sushi quality)
  • 2 TABLESPOONS Soy sauce
  • 2 TABLESPOONS rice vinegar
  • 3-4 Tsp Lemon juice
  • 2 TABLESPOONS Olive oil
  • 250 g Fresh cream
  • 2 TEASPOONS Wasabi powder
  • 1/2 Cucumber
  • 1 TEASPOON Salt
  • 4 TSP Trout caviar
  • 7-10 Tbsp Coriander leaves
  • 4 Grissini bars

Directions

  1. 1

    Wash the fish, dab dry and cut into fine cubes. Mix soy sauce, 1 tbsp. rice vinegar, 1 tsp. lemon juice and olive oil, mix with the salmon cubes

  2. 2

    For the wasabi cream, mix 1 tablespoon rice vinegar, 80 g crème fraîche and wasabi powder

  3. 3

    Clean, peel, cut or slice the cucumber. Mix with 1/2 teaspoon salt, let it stand for about 20 minutes, then squeeze it out. Mix cucumber and remaining crème fraîche, season to taste with salt and 2-3 teaspoons lemon juice

  4. 4

    Cucumber salad in 4 glasses distribute. Add fish, 1 blob each of wasabi cream and caviar, garnish with coriander leaves. If necessary, cut the grissini sticks in half and

  5. 5

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
460 kcal
CARBS
6 g
FATS
38 g
PROTEINS
24 g