Smoked salmon tartare with beetroot and hazelnut
A colorful and tasty dish that you can serve as a starter with a piece of flat bread or toast. Provide fresh herbs for taste and finish.
Servings: 4 pers
Ingredients
Beetroot and hazelnut
- 1 cooked beetroot may be precooked
- 1 handfull hazelnuts peeled
- 1 tsp anise seeds
- 1 tblsp olive oil
- black pepper
salmon tartare
- 300 gr smoked salmon salmon fillet, no slices
- 1/4 red onion
- 2 tblsp greek yogurt
- 1 tblsp coriander fresh
- 2 tblsp capers
- 1 tsp kimchi Korean sauce from fermented vegetables
- black pepper
- chives finishing
Instructions
Beetroot and hazelnut
- Cut the beetroot into large pieces. Put this together with the hazelnuts, anise seeds, olive oil and black pepper in the chopper. Mix until everything is cut into small pieces. If necessary, season with some pepper or salt ... Be careful with salt because the smoked salmon and kimchi that we use for the tartare are already fairly salty. It is just the sweetness of the beetroot in combination with the salty which also makes it tasty ...
Salmon tartare
- Cut the salmon filet into 1/2 cm cubes. Chop the red onion and the coriander very finely. Mix the salmon together with the red onion, coriander, Greek yogurt, capers and kimchi in a mixing bowl. Season with black pepper from the grinder. Optionally add a tablespoon of olive oil.
- Place a dressing ring on a plate and fill the bottom with a layer of the beetroot. On top of that you put a good layer of salmon tartare. Sprinkle some finely chopped chives and possibly a little olive oil.
Notes
