Today's recipe is a pretend’ salmon tartare, in the sense that the salmon in this dish is not raw but smoked. To me the smoked salmon like ' raw’ and so I devised a recipe is undercooked’ and that points to the colors: a toasted whole wheat bread with creamed peas, on which rests the salmon tartare, crowned with a dollop of Greek yogurt and extra thick strands of turnips is dry’ baked. With this recipe I won first national competition organized by KwNordic salmon recipes.
Ingredients for 4 people:
- 400 grams of salmon Kv Nordic
- 4 slices of whole wheat bread
- 200 grams of frozen or fresh peas
- a red turnip
- 200 grams of extra thick Greek yogurt
- a few drops of lemon juice
- a pinch of salt and pepper
- extra virgin olive oil as required
Preheat oven to 200 degrees ventilated. Boil the peas in salt water, drain, Add two tablespoons oil and pass them to the mixer until a smooth cream but soda.
Chop into small pieces with a knife the salmon, season with a few drops of lemon juice, a pinch of pepper and two tablespoons of oil. Crop from 4 slices of whole wheat bread croutons (We used a round cookie cutters) and roast them on the grill.
Cut into very thin strips half turnip, grease with very little oil, place them on a baking sheet covered with parchment paper and bake for 5 minutes, until they are ' dry '.
Now ' we mount’ the dish: inside the cookie cutters to first put on toast, then the pea cream taking care of ' Pack’ a little because we do not create holes, then the salmon tartare. Carefully remove the cookie cutters, Add a generous dollop of Greek yogurt and salmon on top of the strips of Red beet.
THE PAIRING: This dish deserves an extremely fine wine and good acidity, like a good Gavi municipality of Gavi, unaged but drunk young and about 10° c. We recommend the The Mesma Yellow Label the company La Mesma, conducted by sisters Rosina. A Docg apricot aromas and hints of citrus, ideal for our salmon.