Servings: 2 plates
Calories: 222kcal
Equipment
- 1 Bowl
Ingredients
- 180 gr fresh salmon, skin off
- 1 tbsp shallot, chopped
- 1 tbsp dill, chopped
- 1 tbsp chives, chopped
- 2 spring onions, sliced
- 30 gr sour cream
- 2 tsp dijon mustard
- 1 lemon
- 1 avocado
- romain lettuce
- 1 tbsp white wine vinegar
- 3 tbsp vegetable oil
- 5 cherry tomatoes
- 5 slices of smoked sockeye/keta salmon
- toast
- salt and pepper
Instructions
- 1 Cut the fish into half-centimeter-long pieces. Take the bowl and combine the salmon with the shallot, dill, chives (save some chives for later), and spring union. Add the mustard and sour cream. Squeeze the lemon and combine thoroughly. Add salt and pepper to taste.Combine all the ingredients.
- Take some smoked salmon slices and arrange them on your work surface in a layer.A heaping tablespoon of your salmon tartar should be placed on the smoked salmon before it is folded like a package around the tartar.
- Combine one part white wine vinegar, three parts vegetable oil, and one teaspoon dijon mustard. Add the last of the chives.Combine the vinaigrette with some thinly sliced cherry tomatoes.
- Along with a few cherry tomatoes, romaine lettuce leaves, avocado slices, and bread, serve the salmon timbale. Remember to use your vinaigrette!Add a scoop of salmon roe to the top of your timbale to truly complete your meal.
Video
Nutrition
Calories: 222kcal | Carbohydrates: 12g | Protein: 78g | Fat: 18g | Saturated Fat: 19g | Polyunsaturated Fat: 12.5g | Potassium: 45mg | Vitamin A: 1233IU | Calcium: 1114mg | Iron: 1mg
Tried this recipe?Let us know how it was!