Salmon Tartare with Borodinsky Bread
Appetizers • Estonian
Description
Salmon tartare with Borodinsky bread
Ingredients
- Lightly Salted Red Fish 10 oz
- Orange Bell Peppers ½ piece
- Sweet Red Onion ½ piece
- Dill 1 bunch
- Capers 1 tablespoon
- Chives to taste
- Dijon Mustard ¼ cup
- Sugar 1 tablespoon
- Champagne Vinegar 2 teaspoons
- Salt to taste
- Vegetable Oil 5 fl oz
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Set aside a few capers and sprigs of dill, and chop the remaining herbs. Finely dice the salmon fillet, bell pepper, and red onion. Mix in a bowl with the capers and chopped herbs.
Step 2
For the sauce, lightly whisk the mustard with the vinegar, sugar, salt, and white pepper. Add the chopped dill. While continuing to stir, slowly drizzle in the canola oil. Add 3 tablespoons of the sauce to the salmon tartare and mix thoroughly.
Step 3
Divide the resulting tartare into 4 small molds, pressing down slightly. Refrigerate for 30 minutes. Cut out 4 circles from the black bread that are the same diameter as the molds. Invert the molds onto the bread circles and carefully remove them. Garnish the tartare with the reserved herbs and capers.
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