Salmon tartare canapés with crème fraîche topping

For 4 persons

Ingredients: 300 g salmon fillet, ½ red onion, ½ bunch of dill, 1 tbsp lime juice, 1 tbsp cream, 3 tbsp crème fraîche, sea salt and black pepper, 20 g caviar, round biscuit cutter (4 cm in diameter)

Preparation:

Dedicate yourself first to the salmon and remove the skin, if necessary also bones and dark spots in the meat, before cutting the fillet into small pieces. Set aside four sprigs of the dill for the garnish and dice the rest together with the onion as finely as possible. Then add the salmon and mix it with lime juice and cream. Season with sea salt and black pepper. Now the tartare is brought into shape. Place a round biscuit cutter with a diameter of about four centimetres on a small plate. Then pour about a quarter of the mixture into it, squeeze it with the spoon and then remove the biscuit cutter. Repeat the same procedure for the other three portions and put the salmon tartare in the fridge for two hours. Now only the garnish is missing. For this, add a little crème fraîche to each portion, decorate it with caviar and a sprig of dill and serve it to your guests!

Our wine recommendation

An elegant sparkling wine such as the Graham Beck Méthode Cap Classique Blanc de Blancs goes best with a starter such as this delicious salmon tartare from Graham Beck. The traditionally produced MCC from Chardonnay grapes pampers the connoisseur with fruity notes of mandarin and apricot, the lime aromas of the salmon tartare are also found in the sparkling wine. The fine mousse lingers on the palate for a long time and ensures a great taste experience.

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