Salmon tartare with wasabi cream

Name: Salmon tartare with wasabi cream
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 200 g Cucumber (or 2 small breakfast cucumber); 2 small red onions; 1 Lime; 1 small red chili pepper; 1 small pot Coriander; 600 g fresh salmon fillet without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Olive oil; 7-10 Tbsp Sugar; 1 TEASPOON Wasabi paste; 200 g Schmand; 1 Bed of red daikon cress

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

200 g Cucumber (or 2 small breakfast cucumber)
2 small red onions
1 Lime
1 small red chili pepper
1 small pot Coriander
600 g fresh salmon fillet without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Olive oil
7-10 Tbsp Sugar
1 TEASPOON Wasabi paste
200 g Schmand
1 Bed of red daikon cress

Directions

1
Wash the cucumber and cut into small cubes. Peel and finely dice onions. Wash the lime hot, grate dry and grate the peel thinly. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Wash the coriander, shake dry and chop the upper third of the stalks finely.
2
Halve the lime and squeeze the juice of one half. Wash the salmon, dab dry and cut into small cubes. Mix salmon, coriander, lime zest, onions and chilli, season with salt and pepper. Put the salmon tartare in a cool place. Mix cucumbers, olive oil and about 1/2 tsp lime juice and season with salt and a little sugar.
3
Mix wasabi and sour cream and whisk until thick and creamy. Season cream with salt, pepper and a little lime juice. Cut cress from the bed. Layer tartar, wasabi cream, cucumber cubes and cress in glasses.