Salmon tartare with lightly salted cucumber
1 serving
20 minutes
Salmon tartare with lightly salted cucumber is an exquisite dish rooted in elegant Italian cuisine. Tender salmon fillet diced into small cubes harmonizes with the freshness of the lightly salted cucumber, while edamame and scallions add a subtle spiciness. The dressing of olive oil and lime juice enhances the fish's natural juiciness, creating a refreshing, slightly citrus flavor. Hijiki seaweed adds a marine note, making the dish even more refined. This tartare is perfect as a light appetizer before the main course or as an independent delicacy that delights gourmets with its exquisite taste and delicate texture.
1
Cut the salmon fillet into cubes of 5-6 mm. Dip the soybeans in boiling water for 10-15 seconds, drain them, and rinse under cold water for 20 seconds, then peel them. Leave 1-2 pods for decoration. Finely chop the onion.
- Salmon fillet: 90 g
- Edamame (green soybeans): 5 g
- Chives: 3 g
2
Peel the pickled cucumber and cut it into small cubes. Mix all the ingredients.
3
Mix olive oil and lime juice, drizzle the mixture, and garnish with beans and hijiki seaweed.
- Seaweed: to taste
