Salmon tartare from my book

Must Try

Now that the holidays are approaching, I would like to share with you a festive recipe from my book: salmon tartare! Maybe nice for Christmas as an appetizer? In any case, this already starts the dinner well!

And immediately I want to take this opportunity to bring my book to the attention. Because this is a nice tip to give as a gift for Sinterklaas or Christmas, if I do say so myself. The book is full of delicious and fun recipes, more than 100. And what I often get in response to my book is that it is really widely used, it is not a book to just have on the bookcase for the beautiful. You use this book weekly, or maybe daily. There are many basic recipes in it and there are always 2 surprising variants. So whether you want to quickly make a basic tomato soup or an extensive beet lasagna with walnuts, this is all possible.

The salmon tartare I share below is also a basic recipe from my book. The first variant of this is toast with mini tartare. And the second is a vegetarian version with avocado and mango. In any case, you will find many vegetarian recipes in this book, of the 3 recipes there is almost always one without meat and in the front of the book are many tips on how to replace meat. The book costs € 20.99 and here you get an insight into the book. You can of course also order directly from bookstores or via online webshops.

salmon tartare

4 people

Ingredients

300 g fresh salmon
½ cucumber
1 avocado
½ lemon
3 tablespoons olive oil
2 teaspoons fresh dill, finely chopped
Pinch of salt and pepper
Hand of arugula

Requirements
Cooking ring or approx. 8 cm

Preparation

Cut the salmon, half cucumber and avocado into small equal cubes. Keep a few cubes of cucumber aside and put the rest together with the salmon and avocado in a bowl and mix with the juice and zest of half a lemon. Mix the olive oil with the dill and a pinch of salt and pepper. Keep some of the dressing aside and mix the rest with the salmon mixture. Place a cooking ring on a plate and add ¼ of the mixture and press lightly. Remove the ring and repeat 3 more times. Garnish the salmon tartare with some arugula. Drizzle a little of the dill dressing around it and divide some cubes of cucumber over it.

Tip: the avocado does not discolour as quickly due to the lemon juice, but it is still recommended to prepare this salmon tartare no more than 2 hours in advance and store it in the refrigerator.


Source: Leukerecepten by leukerecepten-nl.
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