Salmon tartar with wasabi cream

Name: Salmon tartar with wasabi cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (100 g) Baby leaf salad; 2-3 TEASPOONS Wasabi Paste; 150 g Fresh cream; 7-10 Tbsp Salt; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 1 Organic Lime; 2 Spring onions; 1 red chilli pepper; 1 hazelnut-sized piece of ginger; 500 g filet de saumon frais, sans peau

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (100 g) Baby leaf salad
2-3 TEASPOONS Wasabi Paste
150 g Fresh cream
7-10 Tbsp Salt
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
1 Organic Lime
2 Spring onions
1 red chilli pepper
1 hazelnut-sized piece of ginger
500 g filet de saumon frais, sans peau

Directions

1
Clean, wash and drain the salad. Mix wasabi and crème fraîche, season with a little salt. Season vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil. Wash lime hot, grate dry, finely grate peel. Halve the lime, squeeze 1 half. Cut the remaining half of the lime into pieces. Clean and wash spring onions and cut into fine rings. Clean, wash and slice the chilli pepper and remove the seeds. Cut the pod into pieces. Peel ginger, chop finely
2
Wash the fish, dab dry and dice finely. Mix with the chilli, 2/3 spring onions, ginger, 2 tablespoons of oil, lime zest and some lime juice, season to taste with a little salt and possibly lime juice
3
Arrange some salad on each plate, tartar, in an appetizer ring if you like, arrange on top. Arrange 1 blob of wasabi cream and 1-2 pieces of lime on each plate and sprinkle with the remaining spring onions. Drizzle salad with vinaigrette