Oil, citrus fruits, exotic fruit: these ingredients are all it takes to make a salmon tartare a tasty dish that saves dinner
There Salmon Tartare is the summer dish: fresh, light, which is prepared in no time and without the need to light the fires. What else to wish with temperatures still hot of these last days of August? Topped with fresh fruit, citrus juice and various seeds, the salmon tartare is the dish that solves you a last-minute dinner invitation in style. For a safe result it is essential to have available fresh exotic fruit, a pepper or a tomato and soy sauce. Enjoy your meal!
The importance of cutting fish
Everyone knows by now that the fish, to be eaten raw, must be cut down. This operation can be done by the fishmonger who sells the fillet or, if he has not done it, you can keep it in your home freezer for 96 hours at -20 ° (in the freezer of hours it would be enough 24). Only in this way will you be certain that you have killed possible bacteria and parasites, among all theanisakis, the most feared and the most dangerous.
The recipe for salmon tartare
Take a fresh salmon fillet of about 600 g, peel it and spin it, then wash it and dry it with a sheet of absorbent paper. Cut it with a sharp knife in strips and then in squares. Separately, mix three tablespoons in a bowl extra virgin olive oil, the juice of a lime and a spoonful of soy sauce. Mix well and then pour over the tartare. Combine a bunch of chives finely chopped, a avocado very ripe peeled and diced and let stand for at least thirty minutes in the refrigerator before serving. To serve, use a pastry cutter of the size you prefer: pour the salmon cubes into it with a spoon, press well and then decorate with some fresh shoots or strips of cucumber.
Browse the tutorial now for some more ideas for your tartare!
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