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🍽️ Salmon and Caviar Bites

1230 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh salmon fillet (skinless and boneless)
• 200 g sea salt
• 400 ml olive oil
• pepper (from the mill)
• 1 bay leaf
• 2 allspice berries
• 2 red onions
• 1 clove garlic
• 1 unwaxed lemon
• 12 leaves young spinach
• 1 bunch dill (approx. 30 g)
• 1 fresh baguette
• 3 tbsp black caviar
• 1 lemon (cut into wedges)

Instructions

1. 1. Rinse the salmon fillet under running water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Place the salmon in a baking dish.
4. 4. Cover the fish generously with sea salt.
5. 5. Make sure the fish is completely covered with salt.
6. 6. Let the salt sit on the fish for two hours.
7. 7. Remove the salmon from the salt.
8. 8. Rinse the fish under cold water.
9. 9. Pat the salmon dry again with a towel.
10. 10. Place the fish in a clean baking dish.
11. 11. Pour the oil over the salmon.
12. 12. Grind fresh pepper over the fish.
13. 13. Add the remaining spices.
14. 14. Let the salmon marinate overnight.
15. 15. Remove the fillet from the oil the next day.
16. 16. Rinse the fillet thoroughly under cold water.
17. 17. Pat the fillet dry carefully.
18. 18. Cut the salmon into very small cubes.
19. 19. Peel the onions.
20. 20. Peel the garlic.
21. 21. Dice the onions finely.
22. 22. Dice the garlic finely.
23. 23. Rinse the lemon under hot water.
24. 24. Zest the lemon (grate the outer peel).
25. 25. Halve the lemon.
26. 26. Squeeze the juice from the lemon.
27. 27. Mix the salmon cubes with the onion.
28. 28. Add the garlic to the mixture.
29. 29. Add one tablespoon of lemon juice to the mixture.
30. 30. Season the mixture with pepper.
31. 31. Wash the spinach.
32. 32. Spin the spinach dry.
33. 33. Cut off the tough stem ends from the spinach.
34. 34. Wash the dill.
35. 35. Shake the dill dry.
36. 36. Pick off the fine dill tips.
37. 37. Save some dill tips for decoration.
38. 38. Chop the remaining dill finely.
39. 39. Slice the baguette into 12 pieces.
40. 40. Place one spinach leaf on each baguette slice.
41. 41. Fold the chopped dill into the salmon tartare.
42. 42. Place one to two tablespoons of the salmon mixture on each baguette slice.
43. 43. Garnish the bites with lemon zest.
44. 44. Garnish the bites with caviar.
45. 45. Arrange the bites on plates.
46. 46. Decorate them with the reserved dill tips.
47. 47. Decorate them with lemon wedges.
48. 48. Serve the bites.

Nutrition per serving

• kcal: 1230
• Protein: 30 g · Fett/Fat: 104 g · Carbs: 45 g