Salmon tartare with wasabi cream

Name: Salmon tartare with wasabi cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2-3 TEASPOONS Wasabi paste (tube); 150 g Fresh cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Organic Lime; 2 Spring onions; 1 red chilli pepper; 1 piece(s) (approx. 20 g) Ginger; 500 g very fresh wild salmon fillet without skin (with MSC seal); 4 TABLESPOONS good olive oil; 3 TABLESPOONS White wine vinegar; 100 g Baby salad mix; 1 Appetizer ring (alternatively aluminium foil)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2-3 TEASPOONS Wasabi paste (tube)
150 g Fresh cream
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Organic Lime
2 Spring onions
1 red chilli pepper
1 piece(s) (approx. 20 g) Ginger
500 g very fresh wild salmon fillet without skin (with MSC seal)
4 TABLESPOONS good olive oil
3 TABLESPOONS White wine vinegar
100 g Baby salad mix
1 Appetizer ring (alternatively aluminium foil)

Directions

1
Mix wasabi and crème fraîche, season with a little salt. Wash the lime hot, dab dry and finely grate the peel. Halve the lime and squeeze 1 half. Cut the rest of the lime half into pieces.
2
Clean and wash spring onions and cut into fine rings. Cut the chilli lengthwise, remove seeds, wash and finely chop. Peel and grate ginger.
3
Wash the fish, dab dry and dice very finely. Mix with chilli, spring onions, ginger, 2 tablespoons of oil, lime zest and juice. Season to taste with a little salt.
4
For the vinaigrette season the vinegar with salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Clean, wash and drain the salad. Arrange on plates and sprinkle with vinaigrette. Arrange the salmon tartar in a starter ring (approx. 8 cm Ø; alternatively fold four rings of aluminium foil) on top.
5
Spread 1 blob each of wasabi cream and lime pieces around the tartar.