Italian salmon tartare

Name: Italian salmon tartare
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Shallots; 200 g Cucumber; 1 collar Dill; 1⁄2 Federation Chives; 1 Organic Lemon; 400 g fresh salmon fillet (without skin); 1 TABLESPOON small capers (Nonpareilles); 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS good olive oil; 4 discs (35 g each) Crispbread; 100 g Schmand

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Harmonises perfectly: capers and olive oil from the sunny south meet fish and crispbread from the far north.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Shallots
200 g Cucumber
1 collar Dill
1⁄2 Federation Chives
1 Organic Lemon
400 g fresh salmon fillet (without skin)
1 TABLESPOON small capers (Nonpareilles)
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS good olive oil
4 discs (35 g each) Crispbread
100 g Schmand

Directions

1
Peel the shallots and dice them very finely. Wash the cucumber, cut in half lengthwise, scrape out the seeds with a tablespoon. Finely dice the cucumber. Wash dill, shake dry and chop very finely. Wash chives, shake dry and cut into fine rolls.
2
Wash the lemon hot, dry and finely grate half of the peel. Cut the fruit in half and squeeze one half.
3
Rinse salmon, dab dry and remove any bones. Dice salmon very finely. Mix with shallots, cucumber, herbs, lemon peel and capers. Season well with salt, pepper and 1 pinch of sugar.
4
Stir in lemon juice and oil.
5
Break the crispbread into pieces, place on plates and spread the salmon tartare evenly on top. Serve with smooth stirred sour cream as desired.