Wild Salmon Tartare
Wild Salmon Tartare - A simple but elegant dish, ideal for guests and celebrations
Healthy, because
Even smarter
Nutritional values
The fine lentils provide fibre and a large portion of vitamin D, which ensures stable bones and firm teeth. Grapeseed oil contains plenty of vitamin E for healthy blood vessels, and the salmon fillet scores points with protein plus valuable omega-3 fatty acids.
The salmon tartar is certainly also well received as a starter in a menu. If you can't get enough of it: The indicated amount also makes a small, fine main meal for two! Serve with freshly roasted toast or baguette.
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 ozs Le Puy lentils
- 1 garlic clove
- 1 Tbsp Dijon mustard
- 1 tsp liquid honey
- 2 Tbsps White vinegar
- salt
- peppers
- 5 Tbsps grapeseed oil
- 1 scallion
- 4 Quail egg
- ½ red onion
- 7 ozs very fresh Wild salmon (sushi-grade)
- ½ small lemon
- 3 sprigs Dill
Kitchen utensils
Preparation steps
Boil about 1 liter (approximately 4 cups) of water in a pot. Rinse lentils in cold water, strain through a sieve and add to boiling water. Peel garlic and add to boiling water. Cook over medium heat, covered, for 15-20 minutes.
Meanwhile mix mustard, honey and vinegar with a little salt and pepper in a bowl. Add oil and beat into honey-mustard mixture.
Rinse and chop scallion. Drain lentils in a sieve and let cool slightly. Remove garlic clove.
Mix lentils and scallion in a bowl with mustard sauce and marinate for about 20 minutes.
Cook quail eggs in boiling water for 3 minutes. Lift eggs out with a slotted spoon, rinse under cold water and peel carefully.
Peel red onion and chop very finely. Rinse salmon fillet, pat dry and slice very finely.
Squeeze lemon, Measure 1 tablespoon lemon juice and mix with remaining oil. Season with salt and pepper and mix with red onion and salmon.
Rinse dill, shake dry, chop very finely and add to salmon.
Put marinated lentils and salmon tartare into 4 glasses. Cut quail eggs in half and put 2 halves in each glass. Garnish with dill to taste and serve.
