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Pellie Grobler – Salmon Tartare

Pellie Grobler – Salmon Tartare

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Pellie Grobler –

Salmon Tartare

Pellie Grobler – Salmon Tartare

Tyd:

30 Min

Bedien:

1 Persoon

Seekos

Bestanddele:

200 g Sashimi grade salmon, cut

into small bite- sized pieces

2 tsp chopped fennel

2 tsp chopped jalapeno

1 tbls B-Well olive oil

2/3 cup avocado, chopped

2/3 cup purple beets, boiled,

peeled and diced

Salt 

Lemon Vinaigrette:

1 clove of garlic

1 tsp chopped jalapeno

1 tsp honey

¼ cup lemon juice

½ cup B-Well lemon oil

Salt

Metode:


For the Salmon Tartare:

  • In a small bowl, combine the salmon, fennel and jalapeno.
  • Stir in one ½ teaspoons of B-Well olive oil and then salt to taste.
  • Set aside. 

For the avocado:

  • In a small bowl, gently mash ½ teaspoon of B-Well olive oil into the roughly chopped avocados and season to taste with kosher salt.
  • Set aside. 

For the beets:

  • In a small bowl, toss the beets with 1 teaspoon of B.Well olive oil and season to taste with salt.
  • Set aside. 

For the Lemon Vinaigrette:

  • In the jar of a blender combine the garlic, jalapeno, honey, lemon juice and lemon oil.
  • Puree on high until smooth and thickened and then season to taste with kosher salt.
  • Use a ring mould and place it directly on the serving plate.
  • Press half of the beets into the bottom of the ring and smash them down flat.
  • Add half of the avocado to the top of the beets and smash flat.
  • Top with half of the salmon mixture and flatten the top surface.
  • Gently pull the ring mould off.
  • Rinse and dry the ring mould.
  • Repeat this process with the other half of the ingredients.
  • Drizzle the Lemon Vinaigrette generously over the tartare or serve on the side.
  • Refrigerate or serve immediately.
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