Layered salmon tartare with cilantro cream, cucumber and asian carrot salad
W he now wants to get the spring on the plate to match the first warm sun-bud-birds-twittering-blue-sky-with-little-puffy-cloud-days, comes on this small, refined salmon definitely not over.
Smoked salmon is marinated with ginger and some lime and layered with refreshing cucumber and a savory coriander cream to the turret. Great for this is a very simple, surprisingly aromatic carrot salad.
The whole thing is put together in just 15 minutes and still makes a real impression. At Easter, the salmon tartar was our starter - on the terrace in the first sun (of course, without a jacket, of course) ... with a glass of rosé ... hah, I could do it again. By the way, if you double the recipe, the whole is enough for 2-3 persons as a light main course. Then a bit crunchy baguette will make a great accompaniment.
For those who have also wondered what I've been up to in the last week - here comes the Easter holiday summary in 1 minute:
Baltic Sea, beach, sand in shoes, grandma, family, sea, waves, wind, sun, beach chair, hide eggs, most find again, first freckles, Karls, burgers grilling, fat Nele driving, Lego building, Thuringia Sausage, pizza at the Italian (the only one), terrace extreme sitting, drinking white wine, beach walking, pier, watching seagulls (for hours), do not clean up, paint nails, even more sun, read 3 books (from front to back), Ordering Indians (also the only one), looking for Amber (which can only be found by Grandma), BBQ T-bone steak, paddle steamer, take family selfies (and annoy over the double chin), drink rosé, a bit sad be that everything is over again, on d happy summer (with lots of laugh turrets).
Here comes the recipe for Layered Salmon Tartar with Coriander Cream, Cucumber and Asian Carrot Salad
½ snake cucumber
1 tsp sugar
100 g smoked salmon
2 cm fresh ginger, thumb thick
70 g cream cheese
1 tablespoon mayonnaise
½ bunch of coriander, chopped (plus a few leaves for the garnish)
2 medium size Carrots
1/2 chili pepper, medium hot
2 spring onions
2 teaspoons sesame oil
½ teaspoon white sesame
salt & pepper
1 serving ring, diameter approx. 7 cm
Cut the snake cucumber lengthways along the soft interior Scrap the cucumber into small cubes and mix with 1 teaspoon of sugar and 1/2 teaspoon of salt, let simmer for a few minutes, then strain into a s Add and rinse under running water. Drain the cucumber cubes on a paper towel.
Cut the smoked salmon into cubes. Peel ginger and chop very finely. Mix the salmon with ginger and the juice ½ lime.
Mix the cream cheese with the mayonnaise, the chopped cilantro and a little salt & pepper.
Peel the carrots with a sharp knife or Cut a spiral cutter into decorative strips. Slice the spring onions very diagonally. Finely chop the chili pepper. Mix the carrots, spring onions and chilli with the juice ½ lime, the sesame oil and some salt and pepper.
Grease the serving ring with a little sesame oil, put it on a plate and add the cucumber cube, coriander cream and salmon.Carefully lift the serving ring and decorate the salmon tartare with coriander. Put some carrot salad next to it. Repeat on a 2nd plate.
To finish off, sprinkle the plates with sesame seeds.
By the way, there are other delicious recipes with salmon.