Salmon Tartare with Lemon Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g smoked salmon
- 0.5 ½ lemon (s), organic
- 140 g cream cheese, drained
- 40 g yourt
- 50 ml cream
- 1 small chilli pepper (s), red, mild
- Pepper, whiter
- 1 pinch sugar
- salt
For decoration:
- Lemon wedge
- Lemon balm
- Chilli pepper
Print Recipe
Pin Recipe Instructions
- First cut the salmon into slices with a very sharp knife (if you don`t buy salmon in slices right away), then cut into narrow strips and finally into cubes.
- Rub the peel of half a lemon and set it aside, then squeeze the lemon. Using the grinder, carefully mix in a few turns of the pepper and half of the juice. Salt is usually not necessary. Season to taste if necessary.
- Line four hollows of a muffin sheet with muffin cases, distribute the tartar in them and press down a little so that the tartlets don`t fall apart. Put the tray in a cool place. Alternatively, appropriately large cups can be used.
- Cut 8 fine rings out of the chilli pepper for decoration, dice the rest very finely. Mix the cream cheese and yoghurt until smooth, add the chilli cubes, the remaining lemon juice and the lemon zest, season with pepper, sugar and salt. It can taste a little stronger, because the cream is added: Whip the cream until stiff and fold in very carefully. Chill the cream for 30 minutes.
- Tip the tartare out of the mold into the cupped hand and serve it with the broad side facing upwards on the plates, if necessary press it on the sides with the heels of the hand.
- Use the piping bag with a star nozzle to distribute the cream in a spiral from the outside to the inside on the tartar. The best way to do this is to turn the plates slowly and squirt with the other hand. Decorate. Either serve immediately or refrigerate until ready to serve.
- Toast, potato pancakes, hash browns or small butter potatoes go well with it. In that case, make more cream and serve with it.
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