Salmon Tartare on Grated Fennel with Wasabi Crème Fraîche and Crispy Sail
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g salmon fillet (s), ready to cook
- 1 bunch chives
- 1 shallot (s)
- 1 pinch (s) lime zest
- 1 clove garlic
- 8 tablespoon olive oil, extra virgin
- salt and pepper
- 1 tuber fennel
- 1 tablespoon vinegar, milder (e.g. rice vinegar)
- 2 tablespoon olive oil
- 100 g crème fraîche
- 50 g sour cream
- 1 pinch (s) lemon peel, grated
- 2 pinches wasabi powder
- 2 sheets pastry, (spring roll dough)
- 1 egg (s), organic
- 2 pinches spice mixture, (Ras el-Hanout)
Print Recipe
Pin Recipe Instructions
- Rub a bowl with the halved clove of garlic. Cut or dice the fish very finely and add to the bowl. Chop the chives and shallot and add. Season with grated lime zest, olive oil, salt and pepper.
- Clean the fennel and cut into thin slices, better slicing. Season with salt, pepper, vinegar and oil.
- Mix the crème fraîche, sour cream, lemon zest and wasabi. Season with salt and pepper.
- For the crispy sails, divide the spring roll dough so that triangles are formed. Whisk the egg, brush the dough with it and season with the Ras el-Hanout spice mixture.
- Bake in the oven at 160 ° C until golden.
- Serving: Put the fennel as a base on a plate, drape the salmon tartare on top, put on the wasabi crème fraîche as a top and put on the crispy sail. Good Appetite!
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