Salmon Tartare with Cucumbers and Caviar

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

For added flavor and to garnish the plate, small lettuce leaves and a green sauce made from oil whipped with spinach and, for example, dill and rosemary will work well.

Ingredients

Smoked haddock fillet - 10 oz
Cucumbers - 0 oz
Spanish onions - 0 oz
Scallions - 0 oz
Red Caviar - 0 oz
Dill - 0 oz
Citrus Zest Mix - 1 piece
Safflower Oil - 0 fl oz
Creamy Horseradish - 1 tablespoon
Sugar - 0 oz
White Pepper (whole) - to taste
Flaky sea salt - 0 oz

Step by Step guide

Step 1

Sprinkle the salmon fillet (skinless) with a mixture of salt, sugar, the zest of one lemon, and dill. Wrap it in plastic wrap and place it in the refrigerator. After 2 hours, cut the almost lightly salted fish into small cubes.

Step 2

Peel the cucumber, remove the seeds, and dice the remaining part. Finely chop the red onion — not into a paste, but into a microscopic crumble where the texture is barely detectable. Chop the green onion tops into small pieces.

Step 3

Mix the horseradish with butter, onion, cucumbers, and salmon roe (set some aside for garnish), and season with white pepper. Serve with rye croutons.