Cheese and Salmon Tartare Ingredients
- Fresh salmon, raw (fillet) 600 grams
- Olive oil 2 tablespoons
- Soy sauce 1 tablespoon
- 1/2 shallots
- Green onion (thin) 3-4 stems
- Lime 1/2 pieces
- Salt to taste
- Ground black pepper to taste
- Cheese "Philadelphia" 300 grams
- Fat cream 100 grams
- Salt to taste
- Ground white pepper to taste
- Trout caviar 200 grams
- Main Ingredients: Salmon, Onion, Cheese
- Serving 4 servings
- World CuisineFrench Cuisine
Inventory:Tablespoon, Teaspoon, Paper kitchen towels, Kitchen scales, Knife - 2 pieces, Cutting board - 2 pieces, Manual juicer, Deep bowl, Plastic wrap, Refrigerator, Molding ring for side dishes and salads, Large flat plate - 4 pieces
Preparation of cheese and salmon tartare:
Step 1: prepare the fish.
First of all, we wash the fillet of fresh salmon under cold running water from any kind of contamination and dip the fish with paper kitchen towels from excess liquid. We put it on the cutting board with the pulp down, cut the skin, pull it on and remove it with one sharp movement to the side. After we cut the fish in layers.
And then we act at will or cut the layers into cubes of about 5 millimeters or just chop it into smaller pieces of arbitrary shape. We shift the slices into a deep bowl and proceed to the next step.
Step 2: prepare vegetables, green and citrus.
Using a knife for slicing raw vegetables, peel shallots, and cut the rhizome from thin green onions. After washing them under cold running water from sand and any other contaminants. We dry the vegetables with paper kitchen towels to prevent moisture, place them on a cutting board and chop the shallots in small cubes (4 - 5 millimeters), chop the green onion finely. Leave the slices on the cutting board.
Then we take lime, cut it into 2 halves, put one of them aside, and squeeze the juice out of the second using a manual juicer.
Step 3: refuel the fish.
Pour 2 tablespoons of olive oil and 1 tablespoon of soy sauce into a bowl with raw salmon.
We send juice from 1 half of lime there.
We put chopped shallots and green onions. Add salt, ground black pepper to taste and mix with a tablespoon to a homogeneous consistency. Tighten the container with plastic wrap and send to the refrigerator 3 hours.
Step 4: prepare the cheese mass.
After the required time, take a deep bowl, put in it 300 grams of Philadelphia cheese, 100 grams of cream, to taste salt, white pepper and mix with a tablespoon until smooth. Then we take out a bowl of salmon from the refrigerator and remove the plastic wrap. We also put a jar of trout caviar on the kitchen table.
Step 5: form a cheese and salmon tartare.
Now we install on a flat dish a molding ring intended for side dishes and salads. The mass of all products is designed for 4 servings, so we divide the mixture of salmon and vegetables into 4 parts and put in the form 1/4 of the aromatic mixture. We level it with a tablespoon and put 1 teaspoon of trout caviar on it, we also level it around the entire perimeter of the ring. Top 1/4 of the cheese mass on the eggs. Then, gently holding the molding ring, turn it clockwise, making a few turns, 2 - 3 is enough. We act slowly so that the tartar layers do not mix. We also carefully remove the ring, put 1 teaspoon of caviar on top of the cheese, arrange the tartare with any favorite greens if desired, and serve it.
Step 6: serve the cheese and salmon tartare.
Cheese and salmon tartare is served chilled as a side dish, appetizer or a separate dish. This yummy prepared according to this recipe does not need any additions. It is pleasant to relish it under a glass of white dry or semi-dry wine; lovers of soft drinks can be offered tart or slightly sour citrus juices. Enjoy it!
Enjoy your meal!
- If desired, a little lime zest can be added to a bowl of chopped salmon for a more intense flavor. Also, finely chopped dill, parsley, chervil, chives, avocado, pickled or fresh cucumbers, fresh oysters and other seafood are often added to the fish. And for spiciness, Tabasco, mustard or wasabi is often administered.
- For decoration, you can use not only greens of any kind, but also raw asparagus, fresh cucumbers, black caviar.
- Instead of lime, you can use lemon.
- You can put any finely chopped, fresh greens into the cheese mass.