Salmon tartare with orange-honey-mustard sauce

Name: Salmon tartare with orange-honey-mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g roasted and salted pistachios in shell; 25 g Honey; 15 g Dijon mustard; 3 TABLESPOONS Orange juice; 1 knife tip grated orange peel of 1 organic orange; 7-10 Tbsp Pepper; 2-3 stem(s) Dill; 2 packs (120 g each) smoked wild salmon fillets; 1 (approx. 200 g) Avocado; 1 TABLESPOON Lime juice; 7-10 Tbsp Salt

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g roasted and salted pistachios in shell
25 g Honey
15 g Dijon mustard
3 TABLESPOONS Orange juice
1 knife tip grated orange peel of 1 organic orange
7-10 Tbsp Pepper
2-3 stem(s) Dill
2 packs (120 g each) smoked wild salmon fillets
1 (approx. 200 g) Avocado
1 TABLESPOON Lime juice
7-10 Tbsp Salt

Directions

1
Remove the pistachios from their shells and chop them coarsely. Mix honey, mustard, orange juice and zest, season with pepper. Wash the dill, shake dry, pluck off the pennants and chop finely, except for a little garnish.
2
Cut the salmon into fine cubes. Cut avocado in half, remove core. Remove the flesh from the skin, dice finely and mix with lime juice. Mix salmon, avocado, pistachios, chopped dill and orange-honey-mustard sauce, season with pepper and a little salt.
3
Salmon tartare quartered. Place a dessert ring (approx. 8 cm Ø) on a plate, fill with approx. 1/4 tartar, press lightly. Pull the ring up carefully. Also place 3 more tartar towers on plates, garnish with dill flags.