Preview

salmon gravlax tartare, lemon cream, potato salad with capers & dill

Vegetables and Fruits, Salmon and tuna

Salmon gravlax cut as a tartare, platted on grilled country bread with a nice and smooth lemon cream cheese on top. Garnished with a simple and tasteful potato salad with capers & dill. Perfect summer appetizer!

Ingredients

Recipe for 4

Gravlax

400 Gr

Salmon filet

80 Gr

Coarse salt

80 Gr

Icing sugar

10 Gr

Fennel seeds

0.50 Bunch(es)

Dill

15 Ml

Vodka

Lemon cream

75 Gr

Cream cheese

40 Gr

35% cooking cream

0.25 Unit(s)

Lemon juice

Bread toast

1 Lb

Baby potatoes

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

100 Ml

Capers

2 Sprig(s)

Dill

1 Tbsp

Dijon mustard

75 Ml

Olive oil

1 Unit(s)

Lemon zests

Salt and pepper
Olive oil

Preparation time: 30 min

Salmon gravlax

Mix the chopped dill with the fennel seeds, the salt and the sugar.

Place the salmon skin side at the bottom on a backing tray with a parchment paper, put a good drizzle of vodka all over.

Let it seat in the fridge for 10 to 12 hours.

Rinse the salmon under cold water.
Lemon cream

In a bowl, put the cream cheese, mix it with a spatula, add the cream, season it and mix it again. Add the lemon and mix it again, put it in a pastry bag with a small socket.
Gravlax tartare

Cut the salmon in small cubes, put it in a bowl with the yuzu, pepper, chives, and green onions, mix it well.

Fill a 3.5 cm cookie cutter with the tartare, press it well and remove it once firm and right to form a nice cylinder.
Potatoes salad

In a pot of cold salted water, put the potatoes sliced in halves.

Bring to a boil and cook for 10 minutes. Check with the tip of a knife if the potatoes are cooked.

Strain and rince under cold water.

In a bowl mix with olive oil, balsamic, salt, pepper and mustard.
Montage

Lay down the tartare on the croutons, put some nice spots of lemon cream everywhere, and finish it with some fresh chives.