Salmon Tatar

Name: Salmon Tatar
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Shallots; 200 g Cucumber; 1 collar Dill; 1/2 bunch Chives; 400 g Salmon fillet (without skin); 7-10 Tbsp grated rind of 1/2 organic lemon; 1 TABLESPOON Capers (Nonpareilles); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice; 2 TABLESPOONS Olive oil; 4 discs (35 g each) Crispbread; 100 g Schmand

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Shallots
200 g Cucumber
1 collar Dill
1/2 bunch Chives
400 g Salmon fillet (without skin)
7-10 Tbsp grated rind of 1/2 organic lemon
1 TABLESPOON Capers (Nonpareilles)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TABLESPOONS Lemon juice
2 TABLESPOONS Olive oil
4 discs (35 g each) Crispbread
100 g Schmand

Directions

1
Peel the shallots and dice them very finely. Wash the cucumber, cut in half lengthwise, scrape out the seeds with a tablespoon. Finely dice the cucumber flesh. Wash dill, shake dry and chop very finely, except for a few flags for garnishing.
2
Wash the chives, shake dry and cut into fine rolls.
3
Wash the fish, dab dry and pull out any bones. Dice fish very finely. Mix salmon, herbs, except for something to sprinkle, shallots, cucumber, lemon peel and capers. Season well with salt, pepper and sugar.
4
Stir in lemon juice and oil.
5
Break the crispbread into 3 pieces each, distribute on plates and place salmon tartar evenly on top. Stir the sour cream until smooth, spread on the tartar appetizers and sprinkle with herbs. Garnish plates with dill flags.
6
Add the rest of the salmon tartare.