Fine tartar of smoked salmon and sturgeon
easy
30 mins
30 mins
Ingredients
- 200 g smoked salmon (in pieces)
- 200 g smoked sturgeon
- 7-10 Tbsp (in play)
- 1 collar Dill
- 2 Lemons
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp white pepper
- 150 g Lamb's lettuce
- 1 hard-boiled egg
- 3 TABLESPOONS Sherry Vinegar
- 7-10 Tbsp Salt
- 3-4 Tbsp Oil
Directions
- 1
Cut salmon and sturgeon into very fine cubes. Wash the dill, dab dry and chop finely, except for a little to garnish. Halve 1 lemon and squeeze it. Beat the dill, lemon juice and olive oil.
- 2
Spread marinade with salmon and sturgeon. Season with pepper and leave to stand for about 15 minutes. In the meantime, sort the lamb's lettuce, clean it, wash it thoroughly and drain it well. Peel and chop the egg.
- 3
Mix vinegar with salt and pepper, then beat the oil into it. Add the egg to the vinaigrette. Arrange the lamb's lettuce on 4 plates and pour the vinaigrette over it. Arrange salmon and sturgeon tartar on the salad.
- 4
Wash the remaining lemon, dab dry and cut into 8 slices. Garnish salad with lemon slices and dill. Serve with fresh baguette or toasted white bread.
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