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.
300 g fresh salmon
3 tablespoons olive oil
2 teaspoons fresh dill, finely chopped
Pinch of salt and pepper
Hand of arugula
Cooking ring or approx. 8 cm
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.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.