Today’s recipe is for a tasty appetiser – salmon tartare with apple, cucumber and dill, on a golden baked crouton, and with butter on the fish. At first glance, this tartare seems a little elaborate, but that is not the case at all. Au contraire.
300 g salmon fillet, without skin and bones
1 small apple
80 g cucumber
½ a bunch of dill
1 tbsp olive oil
125 g crème fraîche
1 untreated lemon
3 slices of bread
2 tbsp butter
Preparation time: 30 minutes
Chop, chop: First finely dice the salmon fillet. Then wash and dice the apple and cucumber. Now remove the shallots from their shells, and dice them. Pluck the dill, and chop it finely. Tip: Save a few dill tips. These can be used for garnishing.
Now add everything to a pot – a mariella mixing bowl, to be specific. Mix everything together in the practical mixing bowl, and evenly season the mixture with salt and pepper. Then add the olive oil. Fill the three moulds of a giulia tray with the salmon tartare. Cover and refrigerate.
And now for the crowning glory: The crème fraîche tastes good with a little bit of lemon, lemon juice, salt and pepper. From the bread, cut three matching slices and bake them in the butter until they are golden. Place the tartare on a crouton, and serve with a little crème fraîche and dill on top.