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Emilia

Emilia Molinari

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Recipe of Salmon tartare with Papaya Vinaigrette
Recipe

Salmon tartare with Papaya Vinaigrette

40 mins
Half
7
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Delicious and fresh recipe for salmon tartare, papaya gives a very good and original taste
Learn more about Emilia Molinari

Ingredients

4 portions
  • 300 grams Salmon, cool
  • 4 radishes, sliced
  • 60 grams salmon roe (caviar)
  • 1/2 teaspoons lemon zest
  • 50 grams ginger
  • 8 branches chives
  • 80 milliliters rice vinegar
  • 2 tablespoons olive oil
  • 2 branches parsley
  • 1/2 papayas, little

Preparation

Slice the ginger and put it in a saucepan to boil with the vinegar. When you reach the boiling point turn off and reserve. Remove and chop the ginger. To the vinegar add a spoonful of olive oil and cool. Chop 4 sprigs of chives.
In a bowl, mix the chopped salmon in 4 x 4 mm squares. chopped chives, lemon scrape, 60 grams of chopped diced papaya like salmon, a spoonful of olive oil, chopped ginger and put salt and pepper. Slicing the radishes very thin.
On the plates in which we are going to serve, put some slices of radish, on top put a little arito, fill in half with the prepared salmon. Then put coriander leaves and finish stuffing with salmon, pressing a little to compact it. Remove carefully the arito and put on top of other sliced ​​radish.
Decorate on top with scallions and salmon roe balls.
For the vinaigrette, grind like 40 grams of papaya and mix with the vinegar of rice with oil, put salt and pepper, put it in individual saucers and serve them next to the salmon tartare.

PRESENTATION

It can be served with a little green salad.

TIPS

Keep it in the refrigerator until serving. Salmon eggs are sold in gourmet stores and come in small bottles like caviar.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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