Salmon tartare with cucumbers and caviar
4 servings
20 minutes
A recipe of Swedish origin by Alexey Zimin, which he continues to cook in various variations even now - including at various kinds of dinner parties. The main ingredients are unchanged: fresh salmon, fresh cucumbers and red caviar in highly variable quantities.
1
Sprinkle the salmon fillet (skinless) with a mixture of salt, sugar, zest of one lemon, and dill, wrap it in film and send it to the refrigerator. After 2 hours, cut the almost lightly salted fish into small cubes.
- Salmon fillet: 300 g
- Coarse sea salt: 20 g
- Sugar: 10 g
- Lemon zest: 1 piece
- Dill: 20 g
2
Peel the cucumber, remove the seeds, and cut the rest into cubes. Chop the red onion very finely — not to a paste, but to a microscopic crumb where the texture is barely felt. Just chop the thin green onion feathers finely.
- Cucumbers: 50 g
- Red onion: 20 g
- Spring onion: 10 g
3
Mix horseradish with butter, onion, cucumber, caviar (leave some for garnish), and salmon, season with white pepper. Serve with rye croutons.
- Creamed horseradish: 1 teaspoon
- Sunflower oil: 50 ml
- Red onion: 20 g
- Spring onion: 10 g
- Cucumbers: 50 g
- Red caviar (salmon roe): 30 g
- Salmon fillet: 300 g
- Ground white pepper: to taste
