The recipe for "Salmon tartare":
- Salmon fillets - 100 g
- red onion - 8 g
- cilantro - 2 g
- olive oil - 4 g
- Yuzu - 15 g
- Honey - 5 g
- tomato - 50 g
- thyme - 1 g
- zest of lemon lime and orange - 5 g
- bread toast
- Philadelphia cheese - 20 g
- onion chive - 2 g
- peach vinegar - 100 g
- gelatin sheet - 5 g
The complexity of cooking
Lunch, Lunch, Dinner
grill, oven / oven
Step by step recipe for cooking
Jelly peach vinegar - gelatin soak in cold water, then heat the vinegar and dissolve the gelatine in it. The resulting jelly poured into a mold and place in refrigerator for solidification.
Sun-dried tomatoes - tomatoes cleaned from skin and seeds, sprinkle with zest, thyme, salt, sugar and pepper. Place in an oven preheated to 80 degrees for 2 h.
Salmon cut into small cubes, onion straws and finely chopped cilantro. All mix and season with yuzu dressing, honey and olive oil, add salt and pepper to taste.
The resulting tartar on a plate and decorate it with jelly cubes of peach vinegar.
Fry bread on the grill and spread with cheese on it, put dried tomatoes and sprinkle with chopped onion chives.