Apple and salmon tartar on wasabi
easy
45 mins
45 mins
Ingredients
- 2 thin flat breads or wheat tortillas
- 7-10 Tbsp Olive oil
- 1-2 stem(s) Thyme
- 2 TABLESPOONS grated parmesan
- 300 g Salmon fillet
- 7-10 Tbsp (sushi quality)
- 1 Shallot
- 1 small apple
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TSP Wasabi paste (Asian horseradish; from the tube)
- 4 TABLESPOONS apple juice
- 3 TABLESPOONS Fresh cream
- 1 TEASPOON Sesame
- aluminium foil, baking paper
- 7-10 Tbsp Wood skewer
Directions
- 1
Cut flatbreads into strips about 2 cm wide and spread them thinly with some olive oil. Place an oven dish upside down on a baking tray covered with baking paper. Place about half of the bread stripes on its edge so that they bend slightly.
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash the thyme, dab dry and remove the leaves. Sprinkle bread strips with thyme and parmesan. Bake in a hot oven for 5-7 minutes until golden brown and allow to cool on the tin.
- 3
For the tartar salmon, wash, dab dry and cut into very fine cubes. Peel shallot and apple and dice finely. Sprinkle with lemon juice immediately. Mix with salmon and season with salt and pepper.
- 4
Place a ring (approx. 8 cm Ø; or form a ring from a multiple folded aluminium foil strip) on a plate and fill in 1⁄4 Tatar. Also arrange 3 more salmon tartar.
- 5
Mix wasabi, juice and 2 tablespoons of crème fraiche. Arrange the tartar on the plates. Put the rest of the crème fraiche in patches on the wasabi cream and paint little stars with a wooden skewer. Arrange bread chip on the Tatar, sprinkle with sesame seeds and serve.
- 6
Serve the rest of the chips separately from the tartar.
Nutrition Facts
290 kcal
14 g
17 g
19 g
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