Countdown to midsummer Part III – Salmon tartar

Salmon tartar

  • 200 g Salma salmon, without skin
  • 2 tbsp Salt
  • 5 dl Water
  • 2 Dill sprigs
  • 20 cm Cucumber
  • 1-2 Granny Smith apples
  • 20 small Dill sprigs
  • 2 tbsp Roe from trout
  • 1 slices of  Rye bread
  • Rape oil
  • 1 dl Sour cream
  • 1 dl Yoghurt
  • 2 teaspoons Dijon mustard
  • Salt and white pepper
  • 1 dl grated Horseradish
  • 2 tbsp Chives

Start with the salmon. Let salt and water let come to a boil. Add the 2 dill sprigs and let cool off. Add the salmon and let soak for 2 hours. After two hours; take out the fish and cut the fish in 1×1 cm cubes.

Peel cucumber and apples and remove the pips and the seeds. Cut both cucumber and apple in 1×1 cm cubes.

Make a sauce out of sour cream, yoghurt, Dijon mustard, salt and white pepper.

Roast the rye bread in the oven at 250 degrees Celsius with a little rape oil. The slices should be golden and crisp when done.

Serve as shown in the picture. Start with the sauce, then arrange the salmon, apple and cucumber cubes. Add roe and rye bread. Place the small dill sprigs and the chives and last, but not least, grate horseradish all over the dish.

Serve on a large platter for all your guests or serve on smaller side plates.

Music: Listening to

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