Last Saturday, we went crazy. We had salmon and steak tartare. (crazy because meat is expensive in Switzerland!) Steak tartare is my favorite dish, followed by salmon tartare. I just love raw meat, what can I do...I am glad my American husband likes it as well!
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Ingredients:
Here are the quantities for a full version of salmon tartare. But because we had at the same time steak tartare and salmon tatare, I used half the quantities.
1 lemon juice
1/2 onion, finely diced
1 courgette, seeded and diced
2 tomatoes, seeded and diced
2 tbs olive oil
Salt and pepper
Direction:
2. Prepare all the vegetables.
3. In a bowl, mix the courgette, tomatoes, half the onion, half the juice of lemon, one tbsp of oil. Season with salt and pepper. Place in the fridge for an hour.
4. Dice the salmon in small cubes. Mix in a bowl with 1 tbsp of olive oil, and the remaining onion and lemon juice. Season with salt and pepper. Place in the fridge for an hour.
5. Place a ring mold in the center of one plate. Make a first layer with half of the vegetables mixture, gently pack it down. Then layer with half of the salmon mixture. Lift the mold....Repeat for the second plate. Et Voilà!
Serve with:
I like to serve tartares with a salad and homemade fries. I also sometime serve tartares with toasts.Alternative/Tips/Comments:
- The amount of meat you use is up to you! I personally could eat 250-300g of raw meat by myself. But I try not too! Too much proteins is not that good (I mean... it is good, very good, but not necessarily for your body).
- If you do not have ring molds you could use any cup wide enough and not too deep, put your mixtures inside, and invert onto your plate.
- If you are in a hurry, you can decrease the time the mixtures are staying in the fridge. You can also skip the freezer part. And, of course, you can increase the time the mixtures are in the fridge, but not too much (not days!).
Bon appétit!By Caroline Angelard
http://www.daybydayrecipe.com
