Salmon tartare with red caviar squeeze
1 serving
15 minutes
Salmon tartare with red caviar is an exquisite dish of author cuisine that embodies the harmony of freshness and sophistication. Its origin traces back to the French tradition of raw meat tartare, but here it receives a marine interpretation. Tender pieces of salmon infused with the aroma of lemon, soy sauce, and sesame oil create a delicate flavor complemented by the crunchy notes of cucumber and the spiciness of chives. The bright accent is provided by red caviar, adding a noble hue and richness to the dish. An ideal appetizer for a festive table, tartare pairs wonderfully with crispy croutons. Its lightness and freshness make it a delightful choice for those who appreciate elegance and richness in taste sensations.
1
Dice the salmon and cucumber into small cubes. Finely chop the cilantro. Chop the onion finely. Mix the salmon, onion, cilantro, and cucumbers with soy sauce, lemon juice, olive oil, and sesame oil. Add salt to taste and garnish with greens.
- Salmon: 200 g
- Chives (ciboulette): 5 g
- Cilantro: 5 g
- Soy sauce: 20 ml
- Salt: 1 g
- Cucumbers: 50 g
- Sesame oil: 2 ml
- Lemon juice: 5 ml
- Olive oil: 2 ml
2
Add salt to taste and garnish with greens. Top with red caviar. Serve with croutons made from any bread.
- Salt: 1 g
- Red caviar (salmon roe): 50 g
