Toasts with salmon tartare and ricotta
5 servings
120 minutes
Toast with salmon tartare and ricotta is a harmony of flavors and textures worthy of gourmets. Tender salmon fillet, diced finely and enriched with the aroma of capers, pickles, and shallots creates an elegant balance of freshness and spiciness. Worcestershire sauce and Dijon mustard add depth to the flavor while sesame oil provides a subtle nutty note. The crispy baguette contrasts with the creamy ricotta, complementing the dish's rich texture. Serving with endive and arugula drizzled with lemon juice brings lightness and a refreshing touch. This recipe inspired by American cuisine combines European tartar traditions with a modern approach to gastronomy. Perfect for stylish appetizers, friendly gatherings, and culinary experiments.
1
Cut the salmon into small cubes of about 2x2 mm. Finely chop the pickles, capers, shallots, and mix with the salmon. Add Worcestershire sauce, mustard, sesame oil, salt, and pepper, mix well, and refrigerate for 1-2 hours.
- Salmon fillet: 400 g
- Marinated cucumbers: 2 pieces
- Capers: 2 tablespoons
- Shallot: 1 head
- Worcestershire sauce: 3 teaspoons
- Dijon mustard: 1 teaspoon
- Sesame oil: 4 tablespoons
- Ground black pepper: to taste
- Sea salt: to taste
2
Slice the baguette into small pieces and toast in a dry pan, grill, or toaster until golden brown. Crumble the ricotta with a fork into small pieces.
- French baguette: 1 piece
- Ricotta cheese: 250 g
3
Spread the tartare on toast, top with pieces of ricotta, and serve with chicory and arugula leaves, drizzled with lemon juice.
- Salmon fillet: 400 g
- Ricotta cheese: 250 g
- Chicory root: 1 piece
- Rocket (arugula): 1 stem
- Lemon juice: 1 tablespoon