Summary

Ingredients

• 300 g salmon fillet (s) (from the belly)
• 2 shallot (s)
• 1 clove garlic, fresher
• 2 teaspoons honey
• 2 spring onion (s)
• 2 teaspoons mustard (Dijon)
• 2 tablespoon olive oil, cold-pressed
• 2 tablespoon very old balsamic vinegar (from 15 years)
• 2 pinches black pepper
• 2 pinches coarse sea salt
• 2 teaspoons whipped cream
• 2 stalks dill, fresher
• Dandelions for garnish
• rocket for garnish

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Instructions

1. After cleaning, cut or dice the following ingredients very small: salmon, shallots, garlic, dill, spring onions.
2. Now mix the salmon, shallots and garlic together. Then slowly fold in 2 teaspoons of honey. Now add the sliced dill and the spring onions. Build a bond with Dijon mustard. Add olive oil and balsamic vinegar. Season to taste with black, freshly ground pepper and sea salt. Finally, fold in the whipped cream for a better consistency.
3. Portion the tartare with a small cereal bowl and turn each onto 4 plates. Garnish with dandelion and rocket. Finally, make traces with balsamic ice cream and then serve.