Salmon tartare with goutweed
4 servings
20 minutes
Salmon tartare with nettles is a refined dish of European cuisine that combines the freshness of seafood with delicate herbal notes. Salmon, rich in flavor and texture, is marinated in citrus juices, giving it lightness and richness. Mango adds an exotic sweetness that harmoniously balances the acidity of lemon and lime. A creamy nettle and parmesan paste gives the dish an exquisite aroma and tender consistency, turning each bite into a true gastronomic delight. Served on crispy whole grain crackers, the tartare is not only delicious but also elegant, while the addition of young larch shoots and nori adds originality and finesse. This tartare is the perfect choice for a light aperitif or stylish appetizer that can impress even the most discerning gourmets.
1
Cut the salmon into cubes and pour lemon, lime, and orange juice over it.
- Salmon fillet: 200 g
- Lemon: 1 piece
- Lime: 1 piece
- Oranges: 1 piece
2
Dice the mango and add it to the fish.
- Mango: 80 g
3
While the fish is marinating with mango, blend the nettle with parmesan (you can add a little water or broth for a smoother mixture).
- Ground elder (goutweed): 50 g
- Grated Parmesan cheese: 30 g
4
Spread a paste of sorrel with parmesan on the bread, top with fish and mango. You can garnish with young larch shoots and nori chips.
- Whole grain crispbread: 6 pieces
