Salmon tartare on pumpernickel

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 1 small onion
  • 200 g smoked salmon
  • 2 stem(s) fresher or
  • 2 TEASPOONS TK-Dill
  • 1/2-1 TEASPOON pickled green
  • 7-10 Tbsp Peppercorns
  • 2 TEASPOONS Lemon juice
  • 2 TEASPOONS Aquavit
  • 7-10 Tbsp some salad leaves
  • 1 plain lemon
  • 8 Pumpernickel Thaler
  • 2 TEASPOONS Butter
  • 4 TSP Fresh cream

Directions

  1. 1

    Peel the onion. Cut onion and salmon into small cubes. Wash and finely chop the dill. Finely crush or chop peppercorns. Mix everything with lemon juice and aquavit

  2. 2

    Wash the salad, shake dry and pluck smaller. Wash lemon and cut into 8 slices. Spread pumpernickel thinly with butter and spread the salmon tartar on top. Arrange on salad with lemon slices. Add crème fraîche

  3. 3

    The salmon tartar can also be prepared well the day before; then place it covered in the refrigerator. Cream horseradish tastes great with the salmon tartare. Either spread it on bread or place it on top as tuff. For the larger round: place pumpernickel and bread of your choice or crackers on the bread and arrange on a plate

Nutrition Facts

KCAL
190 kcal
CARBS
7 g
FATS
12 g
PROTEINS
11 g

Categories & Tags

Appetizer