Which wine fits well with the Duo Zalm tartar?

A fresh white wine fits well with this dish, such as a Sauvignon Blanc or a Chardonnay. A light red wine, such as a Pinot Noir, can also fit well with the salmon.

Can you make the tartar of salmon and avocadocrème in advance?

Yes, you can make the tartar of salmon and the avocadocrème in advance and keep it in the fridge. Only add the horseradish oil at the last minute to prevent the flavors from being mixed too much.

Do you have to eat the salmon raw for this dish?

Yes, the salmon in this dish is not cooked and is therefore eaten raw. It is therefore important to buy good quality salmon and to properly check for any parasites.

Duo of salmon with avocadocrème and horseradish oil

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50min

•

Medium

Do you want to get started with Duo van Salmon with avocadocrème and horseradish oil? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 6p

300 g smoked salmon tenderloin
300 g fresh salmon tenderloin
1 Granny Smith apple
Sixthe of 1 Citroen Bio
½ cucumber
1 small red onion
2 tbsp olive oil extra pure
½ bunch of dill
Fleur de Sel
Pepper

For the avocadocrème:
2 avocados
Sap of 1 Citroen Bio
2 tbsp sour cream
1 settled el mustard
2 tbsp olive oil extra pure
½ bussel coriander
Pepper and salt

For the horseradish oil:
2 lemons bio
1 clay honey
2 klin horseradish
4 tbsp olive oil extra pure

For the finish:
1 pomegranate
6 fine slices of grilled bread
1 tbsp of black sesame seeds
An extra quantity of a number of ingredients of the recipe: cucumber, apple, red onion, coriander, dill ...

For the avocadocrème:
2 avocados
Sap of 1 Citroen Bio
2 tbsp sour cream
1 settled el mustard
2 tbsp olive oil extra pure
½ bussel coriander
Pepper and salt

For the horseradish oil:
2 lemons bio
1 clay honey
2 klin horseradish
4 tbsp olive oil extra pure

For the finish:
1 pomegranate
6 fine slices of grilled bread
1 tbsp of black sesame seeds
An extra quantity of a number of ingredients of the recipe: cucumber, apple, red onion, coriander, dill ...

Preparation method

How do you make this?

Cut the 2 types of salmon into very small cubes. Add the finely chopped red onion (4 tbsp), half of the grated lemon zest, together with the peeled, pited and sliced cucumber cut into fine brunoise. Add the unpeeled and fine brunoise -cut apple, along with the chopped dill (2 tbsp), the oil, fleur the sel and pepper. Mix, cover and let it rest in the fridge for at least 30 minutes (a few hours if possible).

For the avocadocrème: Put the flesh of the avocados in the cup of the mixer, add the juice of the lemon (with which you have made the sixties for the tartar), the chopped coriander and the rest of the ingredients. Mix into a thick and smooth cream. Put them in a piping bag.

For the horseradish oil: Rasp the sixths of 1 lemon very fine and squeeze the juice of the 2 lemons. Add the honey and mix well. Add the horseradish and oil and mix.

Dress the tartar in quenelles on the plates (or use small protrusions). Add tufts of avocadocrème and finish to your own taste with pomegranate seeds, sesame seeds, herbs, apple sticks, red onion…. Serve cool with the grilled bread.

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