Home » Salmon tartare on creamed peas with turnips and Greek yogurt

Salmon tartare on creamed peas with turnips and Greek yogurt

by Ada Parisi
5 min read

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.

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Embroidery shortbread May 8, 2013 - 09:28

Hi dear I caught your wonderful preparation on foodlookers and cors are in see, beautiful preparation!!! Congratulations. See you soon Emanuela.

Sicilians creative in the kitchen May 8, 2013 - 11:05

Hello Emanuela, Thanks! A big kiss!

Giorgio71 March 1, 2013 - 17:35


conunpocodizucchero.it January 21, 2013 - 16:12


amorincucina January 19, 2013 - 13:21

Hello! What a beautiful little plate!!! Congratulations! Is’ the first time “Peek” your site…I know you will have to get used to our presence 🙂
And then my partner…by sicula whats…you don't want to come here? heh heh
Fabio and Yuhanna

fratelli_ai_fornelli January 19, 2013 - 13:26

Thanks, and what a beautiful name has your blog. You knock on the door today…..

Irfan Malik January 19, 2013 - 13:07

ciaooo!!!! that fantastic idea!! original and tasty!!
How wonderful!!!! delicious!!!!
I take this opportunity to invite you to my contest with any your idea, also already published, no need to repost!!!! There are beautiful SICILIAN EXCELLENCE Awards!!! I'll wait!!!

fratelli_ai_fornelli January 19, 2013 - 13:13

We come now to see your contest, I don't know what it is but I'll find a way to participate…a warm greeting


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