Chop the ice-cold salmon fillet (without skin and bones) on a board. Put egg, apple, mustard and onion cubes, chives and juice of one lemon in a sufficiently large bowl, add cooking oil and mix the quantity well. Stir in salmon and season with salt, pepper and a pinch of sugar. You should get a shiny, colorful tatar mixture.
Remove crusts from bread slices and toast with plenty of butter on both sides in frying pan until golden brown.
Place a salad garnish on the cooled bread croutons and arrange the salmon tartare on top. Garnish with radishes.
Our tip: Always use fresh chives if possible!
Related Recipes:
Tigernut Chili Dip with SalmonClean and rinse the spring onions. Cut the green into fine rings, the white very finely into cubes or chop...
Matjes Bean Salad with Mustard Dressing(about 15 min) Cut the beans a little on the top and bottom, cut them into diagonal pieces and blanch them al...
Asian Turkey Meatballs with Beet Salad and Glazed ApplesTurkey meatballs: Mix all ingredients well and set aside to cool briefly. Heat a pan with the olive oil. Brush...
Chicken in Paprika Cream Sauce with Bread DumplingsFor the chicken in paprika cream sauce, cut the soup chicken into 4 parts and cook with the remaining...
Brie Mousse with Black Pudding and Green AppleFor the brie mousse, peel the apples and cut into thin slices. Melt the butter and sugar in a pan, add the...
Minced Porcini Mushroom Pâté with Tomato Sauce From the SteamerFor the minced porcini pâté, pour boiling water over porcini mushrooms and set aside. Roast pine nuts in a...
Mozzarella Ravioli on Young Onion and Apricot RagoutDrain mozzarella well and cut into small cubes. Peel and core the peppers and cut into small cubes. Finely...
Saddle of Lamb in the Crumble Vegetable CrustTrim the lamb saddle clean, scrape the meat and tendons from the bones and cut the back at the spine. Separate...
TafelspitzsülzeCut unpeeled onion in half, roast darkly with the cut surface without fat. Parsley root, 2 carrots, 1/2 leek...
Fish Pakoras – Maachi Ka PakoraRinse fish fillet with cold water, dry and cut into 4×4 cm pieces. Place on a plate, sprinkle with salt...