- Ingredients:
- 1 salmon fillet (approximately ½ kg)
- 1 sprig of dill
- 2 tablespoons of salt
- 1 spoon of sugar
- 1 pinch of white pepper
- Pickled cucumber
- Pickled onions
- Chopped chives
- 1 pinch of pepper
- Mashed potatoes
Here is a different way to enjoy some canapés but saving the dough or the puff pastry base, for example, so as not to damage your line. These are salmon tartare on a light mashed potato and some dill leaves.
A sophisticated, delicious and easy-to-prepare starter to surprise your guests at Christmas or any other celebration without forcing them to binge on food before the rest of the dishes on the menu.
How to do it step by step
To make the tartar
- Previous steps. Freeze the salmon for at least 24 hours and leave it overnight in the fridge to thaw. Remove the thorns, wash and dry well.
- Season the salmon. Wash and chop the dill, reserving some leaves to decorate. Mix half with the sugar, salt and pepper, spread the salmon fillet with this preparation and place it in a bowl with the skin facing down. Sprinkle with the rest of the dill and cover with plastic wrap.
- Let rest. Place a kitchen board and some weight on top of the salmon, and leave in the fridge for 48 hours, turning it a couple of times during this resting time.
- Chop the salmon. After time, remove the film, clean the remains of seasoning from the loin, remove the skin and cut it into tiny cubes.
- Make the tartar. Drain and chop two tablespoons of pickles and two tablespoons of onions. And mix with the chopped salmon, the chopped chives and the pepper.
To present the dish
- Make a light potato puree. To achieve this, you only have to do without the butter and milk if you use them regularly, and beat it a lot so that it takes more body and air, and thus spreads more. But if you want an even lighter appetizer, you can do without the puree.
- Assemble the platter. Take some colorful spoons and put on each one a tablespoon of puree and on top of it a little salmon tartar and a few leaves of dill. Another option is to present it in small, shot glasses.
TrickClara
Express version
If you don't have time or don't want to wait so many days for the salmon to marinate, you can also do it with raw salmon directly (without seasoning with the sugar and salt in the fridge). But you can't skip the pre-freezing step to neutralize fish pathogens.
