Wild Salmon Tartar with Wasabi Cream and Beetroot Chips

Posted in Recipes, Savory Recipes

Wild Salmon Tartar with Wasabi Cream and Beetroot Chips

As an amuse-bouche or appetizer, this wild salmon tartar enhanced with wasabi cream and crispy beetroot chips is an explosion of tastes for the palate in summer.

 

 

12 little cups

Preheat the oven to 170°C
Beetroot Chips
1 medium beetroot
Peel, wash and dry beetroot.
With a knife, cut beetroot into 2mm slices.
splash of olive oil Line a baking sheet with foil and brush with oil.
Lay the beetroot slices side by side on the foil.
splash of olive oil Drizzle with olive oil and cover with another layer of foil.
Slide into preheated oven.
Remove the top foil layer after 55 minutes and bake another 10 minutes
Salt Remove from oven, salt and set aside.
Preparation / 10 min
170°C / 65 min
Wild Salmon Tartar
100 ml (1/4 cup) fresh lemon juice (from 1 1/2 organic lemons)
4 tablespoons olive oil
Cut the salmon into 5 mm slices crosswise, then into 5mm slices lengthwise and finally into little cubes of 5mm.
Mix the raw salmon cubes with the lemon juice and olive oil in a salad bowl.
3 sprigs of basil with small leaves
20 hyssop flowers
Pluck off the basil leaves and add them to the salmon together with the hyssop flowers.
1 small ripe but firm avocado Peel the avocado and cut into 5mm slices lengthwise. Add to the salmon tartar.
Salt, mix of peppers
4 pinches Espelette chili
Season with salt, pepper and Espelette chili according to your taste.
Chill for at least 1 hour before serving.
Preparation / 15 min
Chill / 1 h
Wasabi cream
200 gr mascarpone cheese
2 teaspoons wasabi
Salt
Whip the mascarpone with the wasabi by hand until well incorporated. Salt as desired. Chill.
Preparation 5 min
Decoration
1 small ripe, firm tomato
Wash the tomato. Cut into half, remove the pulp and slice into 5mm strips and then into 5mm cubes. Set aside.
2 fresh radishes Wash the radishes and cut into fine slices. Set aside.
1 handful hyssop flowers
basil sprigs with small leaves
Wash the hyssop flowers and basil. Set aside.
Preparation / 10 min
Assembly
Salmon tartar
Wasabi cream
Tomato cubes
Radish slices
Hyssop flowers
Basil leaves
Beetroot chips
In each glass, layer
2 teaspoons salmon tartar
1 teaspoon wasabi cream
5 tomato cubes
1 slice radish
4 hyssop flowers
a little sprig of basil
and before serving, 1 beetroot chip

 

 

 

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German, French

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