This salmon tartare is a deliciously fresh starter, perfect for spring and summer days. It combines the freshness of raw salmon with the spicy notes of lime and the aromatic scent of fresh dill. The tartare is seasoned with a touch of olive oil, lime juice, salt and pepper, which preserves the natural flavor of the salmon. The crispy bite of mini cucumbers and the aniseed flavor of fennel are mixed with red onion, Granny Smith apple and seasoned with olive oil, salt and pepper, which provides a refreshing counterpart to the tender salmon. Thin slices of avocado add a creamy flavor, while the dill oil, made from a curd sauce with sour cream and lime juice, adds a tart and spicy dimension that completes the dish. Check out the recipe below and try this combination yourself!
Salmon tartare with dill oil and fennel
Equipment
- Cutter or food processorto stir in the dill oil
- Chef's knife
- Cutting board
- Plug ringto form the salmon tartare
- Beautiful plate or bowl
- Mixing bowls (2 pieces)one for mixing the tartare and one for mixing the granny smith, fennel, cucumber and red onion
- Mandolinto shave the fennel
- Peeler
- Grater or microplaneto zest the lime
Ingredients
Salmon tartare
- 200 gram salmon fillet fresh without skin cut into small cubes (about 0.5 cm)
- 1 piece lime zest
- Dash olive oil
- Pepper and salt to taste
- 1 piece avocado sliced thinly
Crazy dill sauce
- 1 grove dill Cut off the stems at the bottom (keep a few sprigs of dill aside for garnish)
- 100 gram olive oil
- 100 gram sour cream
- 0,5 piece lime juice
- pepper and salt to taste
fennel Salad
- 0,5 piece fennel Finely shave the fennel on a mandolin
- 2 pieces mini cucumber cut into slats with the peeler
- 0,5 piece Red onion cut into half moons
- 0,5 piece granny smith apple cut into julienne (apple cores)
- Dash olive oil
- Pepper and salt to taste
Instructions
Crazy dill sauce
- Cut the stems of the dill at the bottom and place the dill in a cutter or food processor. (Save a few sprigs of dill for garnish)
- Add the olive oil and chop it finely.
- Add the sour cream and lime juice. Mix this with a spoon, not for too long, so that the sauce looks curdled white and green.
fennel Salad
- Cut all vegetables as described in the ingredients list.
- Mix this in a mixing bowl with olive oil, salt and pepper.
Salmon tartare
- Cut the salmon into small cubes of about 0.5 centimeters.
- Grate the lime into the salmon.
- Add olive oil, salt and pepper.
Presentation of the dish
- Place the salmon tartare in a ring on the plate and smooth the tartare.
- Cut the avocado into thin slices and place them on the tartare.
- Remove the cutting ring and place the prepared fennel salad in the middle on top.
- Place a few sprigs of dill playfully on the salad. If necessary, also add some edible flowers. This gives a nice effect to the dish.
- Pour the curd sauce around the salmon tartare.
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