Recept Afdrukken
Smoked salmon tartare with beetroot and hazelnut
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A colorful and tasty dish that you can serve as a starter with a piece of flat bread or toast. Provide fresh herbs for taste and finish.
Prep Time
30 min
Servings
pers
Ingredients
Beetroot and hazelnut
  • 1 cooked beetroot may be precooked
  • 1 handful hazelnuts peeled
  • 1 tsp anise seeds
  • 1 tblsp olive oil
  • black pepper
salmon tartare
  • 300 gr smoked salmon salmon fillet, no slices
  • 1/4 red onion
  • 2 tblsp greek yogurt
  • 1 tblsp coriander fresh
  • 2 tblsp capers
  • 1 tsp kimchi Korean sauce from fermented vegetables
  • black pepper
  • chives finishing
Instructions
Beetroot and hazelnut
  1. Cut the beetroot into large pieces. Put this together with the hazelnuts, anise seeds, olive oil and black pepper in the chopper. Mix until everything is cut into small pieces. If necessary, season with some pepper or salt ... Be careful with salt because the smoked salmon and kimchi that we use for the tartare are already fairly salty. It is just the sweetness of the beetroot in combination with the salty which also makes it tasty ...
Salmon tartare
  1. Cut the salmon filet into 1/2 cm cubes. Chop the red onion and the coriander very finely. Mix the salmon together with the red onion, coriander, Greek yogurt, capers and kimchi in a mixing bowl. Season with black pepper from the grinder. Optionally add a tablespoon of olive oil.
  2. Place a dressing ring on a plate and fill the bottom with a layer of the beetroot. On top of that you put a good layer of salmon tartare. Sprinkle some finely chopped chives and possibly a little olive oil.
Prep Time
30 min
Servings
pers
Ingredients
Beetroot and hazelnut
  • 1 cooked beetroot may be precooked
  • 1 handful hazelnuts peeled
  • 1 tsp anise seeds
  • 1 tblsp olive oil
  • black pepper
salmon tartare
  • 300 gr smoked salmon salmon fillet, no slices
  • 1/4 red onion
  • 2 tblsp greek yogurt
  • 1 tblsp coriander fresh
  • 2 tblsp capers
  • 1 tsp kimchi Korean sauce from fermented vegetables
  • black pepper
  • chives finishing
Instructions
Beetroot and hazelnut
  1. Cut the beetroot into large pieces. Put this together with the hazelnuts, anise seeds, olive oil and black pepper in the chopper. Mix until everything is cut into small pieces. If necessary, season with some pepper or salt ... Be careful with salt because the smoked salmon and kimchi that we use for the tartare are already fairly salty. It is just the sweetness of the beetroot in combination with the salty which also makes it tasty ...
Salmon tartare
  1. Cut the salmon filet into 1/2 cm cubes. Chop the red onion and the coriander very finely. Mix the salmon together with the red onion, coriander, Greek yogurt, capers and kimchi in a mixing bowl. Season with black pepper from the grinder. Optionally add a tablespoon of olive oil.
  2. Place a dressing ring on a plate and fill the bottom with a layer of the beetroot. On top of that you put a good layer of salmon tartare. Sprinkle some finely chopped chives and possibly a little olive oil.
Notes

What is kimchi?

Kimchi is a typical Korean vegetable dish. Usually it is a fermentation of the napa cabbage or Korean radish. This is seasoned with chili powder, onions, ginger, garlic and various other spices. In the meantime, this flavor has also been introduced in European cuisine. Many restaurants with a fusion kitchen have the use of kimchi on the menu. I also use it regularly. For example, I mix yogurt or mayonnaise with a little kimchi and sprinkle it on top of oven baked sweet potato or fried octopus,  ... Be careful because kimchi can be very spicy and also salty ... Taste before mixing it with your dish!

This dish is really very easy to make. It is a completely cold preparation and the only tools are a cutter / chopper, knife, spoon and mixing bowl.