Thursday 1 January 2015

Lemon-ginger salmon tartar with quail egg.

Salmon tartare is a soft appetizer, where everything depends on fish freshness and quality. Salmon tartar can be prepared with raw or cold smoked fish. This recipe includes raw fish with delicate lemon and ginger flavors served with quail egg. 


Ingredients per 4 servings:
  • 200g raw salmon fillet 
  • 1 small red onion
  • 2 tablespoon lemon extra vergine Monini olive oil 
  • fresh ginger slice 0,5x2 cm 
  • 4 small pickles
  • 4 yolks (quail egg)
  • handful of mix vegetable sprouts (for garnish)
  • several fresh lemon slices
  • salt and pepper
Separate skin form the fish meat using knife. Chop the salmon super finely. You will need very sharp knife. You can also mince the fish but it presents much better when chopped. Chop onion, pickles and ginger (peeled) very finely. Add them to the fish. Mix all. Add the lemon olive oil (Monini). Spice with salt and pepper. Mix all together. Cool it down in a fridge for 1 hour. 

Put the vegetable sprouts on the plate and place cooled tartar on them. Form the tartar as you wish. I used ice-cream spoon and scallops shell as a plate. Make a small hole for a yolk. 
Wash the eggs with water. Separate whites from yolks. Place the yolks on the top of the tartar. Spice, with freshly grated black pepper. Serve with lemon slice.

Enjoy!

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