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Smoked salmon tartare

Smoked salmon tartare


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Tired of pretzels, shaworme?
Speaking of Puya - do you want smoked salmon?
Tired of mustard sausages?
Come on, put some money in and make a tartar.

100 gr smoked salmon,

2 boiled eggs (we will use only boiled egg whites),

3 pickles,

2 tablespoons capers,

juice from half a lemon,

a pinch of salt

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Smoked salmon tartare:

Finely chop the egg whites, salmon, cucumbers and capers.


We mix them all in a bowl.

Pour the lemon juice, add the salt powder.

Stir and serve.


Smoked salmon tartare with honey and mustard sauce

For the pancakes, melt the butter in a small pot. Mix the flour, 1/2 teaspoon of salt, egg and milk until you get a smooth dough. Incorporate 100 ml of cold water into the butter. Let the dough rest covered for about 1 hour.

Meanwhile, mix the mustard, honey, juice and orange peel for the sauce. Season with salt and pepper.

Heat a large non-stick pan. Then fry thin pancakes from the portioned dough and let them cool on a wire rack.

For the tartar, cut the salmon into cubes of 0.5 -1 cm. Wash the dill, dry it by shaking and set aside 1 thread for garnish. The rest of the dill is finely chopped. Mix the salmon with the chopped dill, half of the honey and mustard sauce and the lime juice. Season with salt and pepper.

Place the pancakes on plates and fold the edges in half. Place a metal appetizer mounting ring (approx. 8 cm Ø / alternatively make one of aluminum foil) on a pancake, fill it with tartar and press lightly. Carefully lift the ring. Arrange the rest of the tartar in the same way. Garnish with the rest of the sauce and dill.


Blini with smoked salmon and tartar sauce

Salmon contains omega 3 fatty acids, nutrients that are very healthy. For this recipe to work perfectly for you, you need to pay close attention to the following steps. I divided the recipe into two stages to make it easier for you to follow.

Ingredients

  • 1 or
  • 3 tablespoons wheat flour (45 g)
  • 1 cup fresh milk (250 ml)
  • 2 tablespoons sunflower oil (30 ml)
  • 1 tablespoon sugar (15 g)
  • 2 tablespoons salt (10 g)
  • 1 tablespoon baking soda (15 g)

Method of preparation

  • Start by beating the egg well with the salt. To get a better result, use an electric mixer.
  • Then, add sunflower oil and continue to stir for 1-2 minutes.
  • Sift the flour and baking soda and add them to the above composition.
  • Add the milk and mix again. Make sure there are no lumps left. In the end, you need to get a homogeneous composition.
  • Let the mixture set aside for 30 minutes to an hour.
  • Then you can start cooking the buns.
  • Let the fire simmer. Put a few drops of butter on a non-stick pan and pour a tablespoon of the mixture.
  • Let the dough cook until you notice that bubbles form, then turn it over. Repeat the process until the dough is finished.
  • Put the pancakes aside.

How to assemble blini with smoked salmon and tartar sauce

Blini would not be a special preparation if nothing was added on top of them. Here's how to put one together for use with your appetizer.


Tone tone

Tartar & # 8211 is a way of serving beef, popular in the 19th century, right in the early 20th century, according to Wikipedia, which cites an edition of Larousse Gastronomique. The method refers to raw meat and, over time, has been adopted for other meats besides beef (shock and horror, people also eat raw meat). Even if the tartar is no longer at the peak of its glory period, it still sells well, at least in our country, in its versions that women have the courage to try: salmon tartare and tuna tartare. I have never seen women who eat beef tartare and, to tell you the truth, I see fewer and fewer men who ask for it or prefer it. Times change, people do the same, and the kitchen has always taken into account the trend, say anything about it.

Tartar must be a simple dish, made from good, clean and necessarily raw meat. Smoked meat is no longer raw, but versions of tartar in which small (and very few) pieces of smoked meat are used as a spice are accepted and even enjoyed. After all, chefs have the right to their personal footprint. Sometimes it works out, other times it doesn't. The tartar I am referring to today is one made of tuna, cleaned and shredded (here is again a whole story about the size of the meat granule, I think it is not wrong to incorporate in the tartar and slightly larger granules / pieces of meat , where this can be done without you having to make an effort when chewing) with the knife.

At three tablespoons of tuna, a quail egg yolk, very little salt, very little freshly crushed pepper, very little fresh coriander, finely chopped. From now on you can play with the flavors, if you feel that you can dose them in such a way as to enhance the tone. You can add wasabi (carefully, it's very strong), finely chopped hot peppers, a few drops of an infusion of green tea. I'm not saying you have to do it, only you can. I repeat, carefully, the tone is expensive and you do not want to spoil it.

I found that the tuna prepared like this, that is, only with salt, pepper and egg yolk, goes well with fruity aromas. I made a coulis for this one, meaning a fluid puree but not too thin and strained from strawberries. I liked it raw, I didn't put it on the fire (if you want to keep it for more than an hour, you need to put it on the fire and reduce it). How did I make the sauce? Simple: 100 g of strawberries, 5 g of sugar, 20 ml of lime juice, as an antioxidant, put a little in a blender and then passed through a sieve. A flake of Maldon salt in a blender, put together with the other ingredients, assures you that you are not making an ordinary, boring grout. In the pictures you will recognize raw broccoli and scalded peas, additions not necessarily necessary, but pleasant, beyond their decorative role. Both for today. Stay healthy.


Buying quality products is the key to a good result. The tartar is made from raw salmon, which means that you should pay special attention to the choice of fish.

Signs of fresh produce:

  • smell of cucumber or sea, but by no means fish
  • eyes light without turbidity
  • bright garlands and bright colors
  • tooth after pressing immediately disappears.

You should also choose a ripe avocado so that there is no slight bitterness in the dish.

It's important! Salmon is better to buy the carcass to make sure the fish is right. For those who do not know how and do not want to cut the product itself, ready-made fillets are sold. Freezing for 36 hours will help reduce parasites.

It is better to keep fresh salmon meat in salted water for 30 minutes, cutting the carcass into pieces. The fish accompanied in tartar are often goats, cucumbers - fresh or pickled, onions (rat, red, chives).

To look beautiful dish, chefs often use a serving ring. If it is absent, then you can take any form in which the snack is placed in layers and then simply turned on a plate. The products inside should not be crushed hard enough to press them.


Somon tartar

I searched many salmon tartare recipes on the internet and found many and very varied. Some with cream, with tabasco, some with chives, others only with red onion, fresh salmon, smoked salmon, fresh plus smoked, some even with biter. I couldn't choose a recipe, but I decided not to complicate myself too much. I found out that salmon tartare is usually made from fresh salmon. But the smoked salmon one is tastier and certainly doesn't fail, especially if you don't kill yourself for raw meat. It turned out very well for me and I guarantee you that it is a perfect idea to delight your guests. It is easy to prepare and can replace a light dinner.

  • 200 gr. smoked salmon, finely chopped
  • a spoonful of capers, squeezed and finely chopped
  • a tablespoon of red onion, finely chopped
  • a tablespoon of lemon juice (even two if you like)
  • a grated spoonful of finely chopped dill
  • a tablespoon of olive oil
  • salt, if necessary, and pepper

Taste the salmon and capers. You will notice that they are already salty, so it may not be necessary to add salt. If the capers seem too salty, you can leave them in the water for a few minutes. Then drain, squeeze and grind. Salmon is kind of fat. Sometimes, in trade, you will find very fatty smoked salmon. In this case, a tablespoon of olive oil may be too much. You can only add a teaspoon.

Put the capers, onion, lemon juice, dill and olive oil in a bowl. Mix by pressing with a fork, so as to remove the juice from the onions, capers and dill. Now you can add the chopped salmon, pepper and salt, if necessary. Stir until smooth. Tartar salmon is ready! You can serve it immediately or keep it in the fridge, so the flavors penetrate better. You can place the tartar in a cylindrical shape or you can serve it on toast in the oven, previously sprinkled with olive oil.

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Tartar recipe with smoked trout & icircn gulia and halibut with Jerusalem artichoke puree - Ingredients

For smoked trout starter:

  • 6 gulii
  • 4 green apples
  • 1 link red radish
  • 300 gr smoked trout
  • 300 gr sm & acircnt & acircnă
  • 300 gr cucumber
  • dill oil
  • 6 quail eggs
  • 100 gr of trout eggs
  • sunflower oil
  • 250 gr butter
  • salt and pepper

For the preparation of halibut with Jerusalem artichoke puree:

  • 4 pcs. of 150 gr halibut
  • 1 kg Jerusalem artichoke
  • 1500 gr of fish bones
  • 1 kg of pasta & acircrnac
  • 500 gr celery
  • 300 gr leek
  • 250 gr white onion
  • 200 gr of mussel meat
  • 200 gr cabbage kale
  • 1 link mustard leaves
  • 20 gr sage
  • 2 lăm & acirci
  • 2 bundles of parsley
  • 40 gr fresh thyme
  • 500 ml sm & acircnt & acircnă for cooking
  • 4 bay leaves
  • peppercorns, nice flakes
  • red sorrel and năsutrium microgreens

Sandwich with salmon tartare and avocado puree

Chef Marian Ivan from Grand Hotel Continental won the & ldquo Romanian Cup at Sandwich & rdquo with this recipe. We tried it and, we have to tell you, the better it looks, the better it is.

Chop the onion, tomato pulp (without core and peel), parsley and mix all gently so that the tomato remains intact. Finely chopped salmon is mixed with egg whites from 1 hard boiled egg, with a spoonful of mustard, salt, pepper and lime or lemon juice.

Bread is cut in half lengthwise. The bottom is mixed with cream cheese mixed with marat, salt and pepper. Then put the salmon tartare, radish slices, a salmon rose and a quarter of a lime.

The sandwich is arranged on a plate with an arugula salad with baby spinach and avocado dressing (avocado puree ground with a fork, mixed with salt, pepper and lemon or lime juice).

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Salmon with Tartar Sauce (American Version)

For the sauce, make very strong mayonnaise (to stand still), finely chop all the other components, put over the mayonnaise, mix, add the liquids (die and vinegar), mix, season with salt and pepper, put in the fridge, well covered, to blend the flavors.

Meanwhile, portion the salmon, if you have one larger piece, remove the bones and skin if necessary, wash.

In a heat-resistant tray, place the fish pieces next to each other, after the tray has been lightly greased with butter, salt and pepper, sprinkle with lemon juice, sprinkle with dill (I used the dry one ) and bake for 15-20 minutes. if you want you can sprinkle the fish with white wine, it's even better (I skipped this phase because I didn't have the wine I needed).

In the meantime, I made some simple peasant potatoes, only boiled in three quarters, drained and then rolled in oil, dill and garlic.


Recipe 2: Salmon tartare if avocado

I have gathered so many recipes that I have tried lately and that I want to share with those who read this blog and whom I thank in this way, but I can't write… I want so much, I want to give so much, I will say so much, that when I get in front of the computer I get stuck. I hope this phase passes quickly…

But as hunger comes eating, maybe the difficulty of writing goes away writing… so let's give them the recipes first.

I propose something easy, easy, for summer, something that will delight your palace…. something cruel, but that will warm your soul: a salmon and avocado tartare.

Ingredients (for 2 people):

  • & # 8211 200 g of salmon fillet
  • & # 8211 1/2 avocado
  • & # 8211 1 file
  • & # 8211 2 strands of fresh marjoram
  • & # 8211 tabasco
  • & # 8211 sare
  • & # 8211 pink pepper
  • & # 8211 extra virgin olive oil
  • & # 8211 chives leaves

I cleaned the fish fillet, deboned it and cut it into small cubes, which I mixed with lime juice, grated lime peel, chopped chives and marjoram leaves, a drizzle of olive oil (be careful that salmon is already fatty, as is avocado (do not overdo it with oil), salt and pink peppercorns. I crushed everything well with a knife.

I cut a ripe avocado in half and with the help of a spoon I deprived it of the stone and the peel and then I cut it into small cubes which I seasoned with a little salt, lime juice and a few drops of tabasco. With the help of a metal circle I put a layer of avocado tartare and a layer of salmon tartare. I finished the plate with a chip of wholemeal flour, which I made from a very soft dough made of water, wholemeal flour and salt spread with a thin spoon in various shapes on a tray lined with baking sheet and baked. about 10-12 minutes at 200 degrees.



Comments:

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