Sea Tatar

Name: Sea Tatar
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Shallot; 400 g Salmon fillet without skin; 200 g Scallop meat; 1 TEASPOON pink pepper berries; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 small red, yellow and green peppers; 7-10 Tbsp Pepper; 2 stem(s) Dill; 4 Stem(s) Chervil; 3 Stem(s) Parsley; 4 Stem(s) Coriander; 3 TABLESPOONS Olive oil; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Shallot
400 g Salmon fillet without skin
200 g Scallop meat
1 TEASPOON pink pepper berries
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 small red, yellow and green peppers
7-10 Tbsp Pepper
2 stem(s) Dill
4 Stem(s) Chervil
3 Stem(s) Parsley
4 Stem(s) Coriander
3 TABLESPOONS Olive oil
7-10 Tbsp Cling film

Directions

1
Peel and finely dice the shallot. Wash salmon and scallops, dab dry and cut into small cubes. Mix fish, diced shallots, pepper berries and 2 tbsp. lemon juice, season with salt.
2
Cover tartar with foil and chill for about 45 minutes.
3
Halve, clean and wash the peppers. Purée the peppers separately and pass through a sieve. Season the puree with salt and a little pepper. Wash the herbs and shake dry. Pluck off leaves and flags, except for a few for garnishing, and cut finely.
4
Add olive oil to the tartar and season again, then pour into glasses. Garnish with herbs. Add paprika sauce.