Recipe below video
Back loin of salmon
1 dl of light quark (kesam)
2 egg yolks
Sweet & spicy mustard
Extra virgin olive oil
Salt & pepper
Eatable flowers (or decorative herbs)
Nice sourdough bread
Dice the back loin into thin cubes. Add a tea spoon of mustard, juice of half a lemon, pinch of salt, pepper, chili powder and chopped chives. Shred fresh horseradish, about two table spoons into the mix and stir it all.
Make the horseradish cream by taking 1 dl of light quark, juice of half a lemon and 1-2 table spoons of shredded fresh horseradish. Mix it.
Cut thin slices of sourdough bread, add a bit of nice oil and fry in oven util golden brown.
Plate the tartare using a suitable tool, achieving the shape you desire. Drizzle eatable flowers or decorative herbs on to and finish by adding drops of horseradish cream.
Eat by scooping with the chips.
This dish goes well as a starter or a light dish in the heat. Pair it with a nice Cremant from Burgundy. Enjoy!
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