Two Salmon Tartar

Ingredients

• 250 g Sockeye smoked salmon
• 250 g Salmon or salmon trout
• 1 Shallot (French onion)
• 1 sprig Coriander
• 1 sprig Basil
• 1 tsp. Baseball Mustard
• 1 tsp. Sea-Buckthorn Jelly
• 1 tsp. Lime Balsamic Vinegar
• 3 tbsp. Spanish olive oil
• Salt and pepper to taste.

Preparation

• Roughly slice into small pieces both fillets of fish and mix together.
• Finely chop basil, coriander and shallot. Add to fish and mix well.
• Add lemon juice, sea-buckthorn jelly and baseball mustard. Add vinegar and olive oil and mix well. Salt and pepper to taste
• Cover the bowl with plastic wrap and set aside in the fridge for two hours.
• Portion out your tartare, add a sprig of coriander and a cracker for decoration, and enjoy!

Suggestion

A white Burgundy or Riesling will go beautifully with your tartare. For special occasions, serve with well-chilled Champagne.

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