Salmon tartare with papaya

Name: Salmon tartare with papaya
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS salted peanuts; 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; 2 Shallots; 300 g fresh salmon fillet; 2 stem(s) Mint; 4 Stem(s) Coriander; 1 Spring onion

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS salted peanuts
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
2 Shallots
300 g fresh salmon fillet
2 stem(s) Mint
4 Stem(s) Coriander
1 Spring onion

Directions

1
Roast the peanuts in a pan without fat for about 3 minutes, remove and let them cool down. Wash 1 lime hot, grate dry and grate the peel thinly. Halve both limes and squeeze them. Clean the chillies, cut lengthwise, wash and remove the seeds.
2
Cut the pod into small pieces. Mix honey, lime juice and chili. Fold in the oil bit by bit. Season to taste with salt and pepper.
3
Peel and halve the papaya and remove the core. Finely dice the flesh. Peel and finely dice the shallots. Wash salmon, dab dry and dice finely. Wash herbs, shake dry, dab off leaves and chop.
4
Mix papaya, shallots, salmon, herbs and dressing. Clean and wash spring onion and cut into slanted rings. Place an appetizer ring in the middle of the plate and fill with 1/4 of the salmon tartar, press lightly. Remove the ring and garnish with spring onion and peanuts. Repeat the process for the other plates