Salmon Tartare
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 21.09 g | (22 %) | ||
| Fat | 25.38 g | (22 %) | ||
| Carbohydrates | 17.89 g | (12 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 174.38 mg | (21,798 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.56 mg | (21 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.84 mg | (99 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 89.35 μg | (30 %) | ||
| Pantothenic acid | 1.64 mg | (27 %) | ||
| Biotin | 5.08 μg | (11 %) | ||
| Vitamin B₁₂ | 2.29 μg | (76 %) | ||
| Vitamin C | 16.53 mg | (17 %) | ||
| Potassium | 724.34 mg | (18 %) | ||
| Calcium | 77.79 mg | (8 %) | ||
| Magnesium | 59.47 mg | (20 %) | ||
| Iron | 3.02 mg | (20 %) | ||
| Zinc | 0.82 mg | (10 %) | ||
| Saturated fatty acids | 2.94 g | |||
| Cholesterol | 53.25 mg |
Ingredients
- Ingredients
- ¼ stalk Leeks
- 1 handful Watercress
- 300 grams Salmon (from the back piece)
- 8 shallots
- 4 Leeks
- 3 Tbsps White vinegar
- 1 tsp Mustard
- 1 tsp sugar
- 40 milliliters Canola oil
- 40 milliliters mild olive oil
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- salted Cracker (for garnish)
Preparation steps
Halve the leek lengthwise, and thinly slice. Rinse in a colander and drain well. Rinse and dry the watercress, then remove the leave from the stems. Mix the leek and the watercress.
Rinse, dry, and finely dice the salmon. Peel and finely dice the shallots. Rinse, dry, and thinly slice the chives. Mix the shallots, chives, and the salmon. Chill, covered, until ready to serve.
Mix the white wine vinegar, mustard, sugar, and both oils to form a vinaigrette. Season to taste with salt and pepper.
Season the salmon tartare with salt, pepper, and lemon juice before serving. Using a round cutter, place the tartare onto plates, and top with the cress mixture. Serve with crackers, and let come to room temperature. Drizzle the tartare with the vinaigrette and serve.
