Summary

Ingredients

• 2 thin flatbread (s) or wheat tortillias
• olive oil
• 2 stalks thyme
• 2 tablespoon parmesan, grated
• 300 g salmon fillet (s), sushi quality
• 1 shallot (s)
• 1 small apple
• 1 teaspoon lemon juice
• salt
• Pepper from the grinder
• 3 teaspoon wasabi paste
• 4 tablespoon apple juice
• 3 tablespoon crème fraîche
• 1 teaspoon sesame seeds

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Instructions

1. Cut the flatbreads into approx. 2 cm strips and brush them thinly with olive oil. Place a baking dish upside down on a baking sheet and place the bread strips about halfway along the edge so that they bend slightly.
2. Preheat oven to 200 degrees.
3. Wash the thyme, pat dry and pluck the leaves off. Sprinkle the bread strips with thyme and parmesan. Bake in the hot oven for 5-7 minutes until golden brown and allow to cool on the tin.
4. For the tartare, wash the salmon, pat dry and cut into very fine cubes. Peel and finely dice shallot and apple. Immediately drizzle with lemon juice. Mix with salmon and season with salt and pepper.
5. Place a ring (diameter 8 cm) on a plate and pour 1/4 tartare into each. Wasabi, juice and 2 tablespoon. Mix the creme fraiche. Arrange the tartare on the plates, distribute the rest of the creme fraiche on the sauce. Arrange the bread chip on the tartare, sprinkle with sesame seeds and serve. Serve the rest of the chips separately.
6. TIP: If you don`t have any molds, you can also fold aluminum foil and then shape it into a circle, since nothing is liquid here, it works very well.