Salmon Tartare on Pumpernickel with Dill Pesto recipe

Ingredientsfor

Ingredients: 300 grams Salmon (without skin); 2 shallots; 2 tsps grated Horseradish (Glass); 1 untreated Lime (Grated zest and juice 1 tbsp); salt; freshly ground peppers; 20 grams Pine nuts; 1 bunch Dill; 20 grams freshly grated Parmesan; 3 tsps olive oil; Lettuce; 16 Pumpernickel rounds (à 10 g)

How healthy are the main ingredients?

Salmon Pine nuts Dill Parmesan olive oil Horseradish

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Preparation

Cut the salmon fillet into very small cubes.

Peel and finely chop the shallots and mix together with the salmon, horseradish, lime zest and juice. Season with salt and pepper, cover and refrigerate 30 minutes. Toast the pine nuts in a dry skillet, remove and let cool. Rinse the dill, shake dry and chop. Place the Parmesan, pine nuts and olive oil in a blender or food processor and chop. Stir in the dill and season with salt and pepper.

Rinse the lettuce, shake dry and tear into bite-size pieces. The evidence thus pumpernickel. Serve salmon tartare on the pumpernickel and sprinkle with the dill pesto.

Calorie	78 cal.	(4 %)
Protein	5 g	(5 %)
Fat	4 g	(3 %)
Carbohydrates	5 g	(3 %)
Sugar added	0 g	(0 %)
Roughage	1.3 g	(4 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Salmon Tartare on Pumpernickel with Dill Pesto