Salmon Tartare with Perch Mousse
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 333 kcal | (16 %) | ||
| Protein | 22.8 g | (23 %) | ||
| Fat | 26.2 g | (23 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the perch mousse
- 1 slice Toast (with crust)
- 100 milliliters cream
- 200 grams Perch fillet
- 1 egg white
- salt
- freshly ground pepper
- some Mace (ground)
- 1 Tbsp mixed Fresh herbs
- For the salmon tartare
- 300 grams smoked Salmon
- 1 Tbsp Fresh herbs (such as tarragon, dill or parsley)
- sprinkle some lemon juice
- 2 Tbsps Crème fraiche
- salt
- freshly ground pepper
- some leaves lamb's lettuce
Preparation steps
1.
For the perch mousse, remove crust from toast. Soak toast in cream then puree with chilled perch, egg whites and spices in a blender. Fold in herbs, form into balls and poach in salt water for about 5–8 minutes, then drain.
2.
For the salmon tartare, chop salmon finely and mix with herbs, lemon juice and crème fraîche. Season with salt and pepper and forms with 2 tablespoons into a ball.
3.
Rinse lettuce leaves and pat dry. Arrange tartar and perch mousse on lettuce leaves and serve.
