Salmon Tartare: the recipe for a fancy, tasty starter
Although very simple, the recipe for salmon tartare and crunchy vegetables is extremely tasty and elegant. In this version of the recipe, you can prepare the tartare with fresh salmon that has been previously flash frozen and enrich it with crunchy, colorful veggies.
The seasoning will be just oil, lemon juice and Worcester sauce and it will give this dish a proper kick. Delicious but light, the salmon tartare can be served as a starter or as a light main dish: here’s how to make it.
How to store Salmon Tartare
The salmon tartare can be stored in the refrigerator for up to 1 day in a sealed container or wrapped in cling film.
How to make Salmon Tartare
Wash the salmon thoroughly, dab it with kitchen paper and slice it with a sharp knife. The stripes should be around 5-6 mm wide, then dice them.
Wash the salmon thoroughly, dab it with kitchen paper and slice it with a sharp knife. The stripes should be around 5-6 mm wide, then dice them.
Wash the zucchini, remove the ends and dice. The dice should be as big as the salmon dice.
Wash the zucchini, remove the ends and dice. The dice should be as big as the salmon dice.
Wash the pepper and remove the internal parts, then dice.
Wash the pepper and remove the internal parts, then dice.
Transfer all the vegetables in a bowl, add the salmon and mix gently. Then, wash the spring onion and dice. Add it to the tartare and mix.
Transfer all the vegetables in a bowl, add the salmon and mix gently. Then, wash the spring onion and dice. Add it to the tartare and mix.
Pour the oil and the Worcester sauce in a small bowl and stir thoroughly. Incorporate the lemon juice and mix again.
Pour the oil and the Worcester sauce in a small bowl and stir thoroughly. Incorporate the lemon juice and mix again.
Pour the sauce on the tartare and make sure it is well mixed. Wrap the bowl in cling film and let cool in the refrigerator for at least 30 minutes.
Pour the sauce on the tartare and make sure it is well mixed. Wrap the bowl in cling film and let cool in the refrigerator for at least 30 minutes.
Remove from the refrigerator. Distribute the baby spinach on the individual plates and add a drizzle of olive oil. With a rectangular mold divide the tartare into single portions. Transfer on the plates on top of the baby spinach.
Remove from the refrigerator. Distribute the baby spinach on the individual plates and add a drizzle of olive oil. With a rectangular mold divide the tartare into single portions. Transfer on the plates on top of the baby spinach.
Decorate with sesame seeds and lemon wedges, then serve.
Decorate with sesame seeds and lemon wedges, then serve.
