Salmon tartare with Borodinsky bread
4 servings
20 minutes
Salmon tartare with Borodinsky bread is an Estonian dish that combines the freshness of sea fish with the rich flavor of rye bread. Salmon, finely chopped and mixed with capers, sweet pepper, and onion, gains spiciness from Dijon mustard and wine vinegar. Rapeseed oil adds tenderness to the texture while dill provides a bright green note. Borodinsky bread, with its deep rye aroma and subtle hints of caraway, serves as an ideal base contrasting with the softness of the fish. Serving the dish chilled makes it particularly refreshing, and careful plating turns the tartare into a true culinary miniature. This exquisite recipe is perfect for a light dinner or festive aperitif, revealing the richness of northern cuisines.
1
Set aside some capers and dill sprigs, and chop the remaining greens. Finely chop the salmon fillet, sweet pepper, and red onion. Mix in a bowl with the capers and chopped greens.
- Dill: 1 bunch
- Capers: 1 tablespoon
- Lightly salted salmon: 300 g
- Red sweet pepper: 0.5 piece
- Sweet red onion: 0.5 piece
- Chives: to taste
2
For the sauce, lightly whisk the mustard with vinegar, sugar, salt, and white pepper. Add chopped dill. While stirring, slowly pour in the rapeseed oil. Add 3 tablespoons of the sauce to the salmon tartare and mix thoroughly.
- Dijon mustard: 0.3 glass
- White wine vinegar: 2 teaspoons
- Sugar: 1 tablespoon
- Salt: to taste
- Ground white pepper: to taste
- Dill: 1 bunch
- Rapeseed (canola) oil: 130 ml
3
Divide the resulting tartar into 4 small molds, pressing lightly. Place in the refrigerator for 30 minutes. Cut out 4 circles from black bread with the same diameter as the molds. Invert the molds onto the bread circles and carefully remove them. Garnish the tartar with reserved greens and capers.
- Capers: 1 tablespoon
- Dill: 1 bunch
