Smoked Salmon Tartare and Herby Oil
with Cucumber and Crispy Crostini
- Fish
- Egg
- Mustard
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Sulphites
- Nuts
- Sesame
- Walnuts
- Lupin
- Milk
- May contain traces of allergens
Ingredients
120 grams
Smoked Salmon
(Contains: Fish)
1 bunch(es)
Chives
1 unit(s)
Echalion Shallot
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Lemon
1 unit(s)
Baby Cucumber
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 bunch(es)
Dill
Not included in your delivery
3 tbsp
Olive Oil
1 tbsp
Oil for the Bread
Instructions
a) Cut the cold-smoked salmon into small cubes. Chop the shallot very finely. Cut the cucumber lengthwise into thin strips and then into small cubes.
b) In a medium bowl mix the salmon with the mayonnaise, chopped shallot and cucumber cubes. Season with pepper.
a) Finely chop the chives & dill. Juice half the lemon and cut the remaining into wedges.
b) In a small bowl, mix the herbs with the extra virgin olive oil (see pantry for amount), cider vinegar and lemon juice. Season to taste with salt and pepper.
a) Grease a small/medium bowl with olive oil or line with plastic wrap. Add the salmon tartare mixture to the bowls and press with the back of a spoon.
2: Tip: Do you have a ring mold? Use this instead of a bowl. Place a ring mold on a plate, scoop the salmon tartare into it and press with the back of a spoon. Carefully remove the ring.
a) Preheat the oven to 200 degrees. Cut the bread into slices of 1 cm thick. Place the slices on a baking sheet lined with baking paper.
b) Sprinkle the slices with olive oil (see pantry for amount), pepper and salt and bake in the oven for 7-10 minutes until golden brown and crispy.
a) Place a plate upside down on the dish with salmon tartare and then carefully turn both over. Then slowly remove the dish from the plate.
b) Sprinkle the salmon tartare with the herb oil. Serve with the crostini and the remaining lemon wedges.
