Salmon tartare with honey-lime dressing

Name: Salmon tartare with honey-lime dressing
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 TABLESPOONS roasted peanut kernels; 1 Spring onion; 2 Organic limes; 1 red chilli pepper; 2 TABLESPOONS Honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Papaya; 300 g fresh salmon fillet (without skin); 2 Shallots; 2 stem(s) Peppermint; 4 Stem(s) Coriander; 7-10 Tbsp red salad leaves

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 TABLESPOONS roasted peanut kernels
1 Spring onion
2 Organic limes
1 red chilli pepper
2 TABLESPOONS Honey
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Papaya
300 g fresh salmon fillet (without skin)
2 Shallots
2 stem(s) Peppermint
4 Stem(s) Coriander
7-10 Tbsp red salad leaves

Directions

1
Coarsely chop the peanuts. Clean and wash spring onion and cut it diagonally into very thin rings. Wash limes hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Wash, clean and finely dice the chilli.
2
Mix 5 tablespoons lime juice, lime zest, chilli and honey. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper.
3
Core papaya, peel and finely dice the flesh. Wash the fish, dab dry and dice finely. Mix 2 tablespoons of oil and fish. Peel and finely dice shallots. Wash herbs, shake dry, pluck leaves from stems and chop finely.
4
Mix papaya, herbs, shallots, fish and dressing.
5
Immediately form into dumplings with 2 tablespoons and arrange on plates. Sprinkle with peanuts, spring onions and red salad leaves.