10:32, 17 Jul 2024, author: Ermakova M.

Salmon tartare with cucumbers and caviar

Name: Salmon tartare with cucumbers and caviar
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Cuisine: European
Ingredients: Salmon fillet 300 g; Cucumbers 50 g; Red onion 20 g; Green onion 10 g; Red caviar 30 g; Dill 20 g; Lemon zest 1 piece; Sunflower oil 50 ml; Creamy horseradish 1 teaspoon; Sugar 10 g; Ground white pepper to taste; Coarse sea salt 20 g

The best fish in hot weather is raw fish.

Photo source: https://ru.123rf.com/profile_lblinova

Of course, kept in the freezer or refrigerator until serving. Salmon for tartare is a great option: firstly, its properties and taste almost do not change when frozen, secondly, it saturates the body with a significant dose of omega acids, which are good for the heart and blood vessels and do not allow the skin to dry out under the scorching sun. Cucumber replenishes fluid, caviar retains salt and minerals in the body, not allowing them to leave us with sweat. That rare case when a festive and elegant dish can be prepared without even going to the stove.

Salmon tartare with cucumbers and caviar

Кухня: European, закуска, калории: 245, время приготовления: 01:00

Ингредиенты

Salmon fillet 300 g

Cucumbers 50 g

Red onion 20 g

Green onion 10 g

Red caviar 30 g

Dill 20 g

Lemon zest 1 piece

Sunflower oil 50 ml

Creamy horseradish 1 teaspoon

Sugar 10 g

Ground white pepper to taste

Coarse sea salt 20 g

Рецепт

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

2. Cut the skin off the cucumber, remove the seeds, cut the rest into cubes. Chop the red onion very finely - not into a mush, but into microscopic crumbs, in which you can barely feel the texture. Just finely chop the thin feathers of the green onion.

3. Mix the horseradish with butter, onion, cucumbers, caviar (leave a little for decoration) and salmon, season with white pepper. Eat with rye croutons.