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🍽️ Salmon Tartare with Beet Greens

253 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls young beetroot leaves
• 350 g fresh salmon fillet (kitchen-ready, skinless)
• 2 sprigs dill
• 1 shallot
• 0.5 untreated lime (zest and juice)
• 4 tbsp grape seed oil
• sea salt
• pepper (from the mill)
• chili flakes

Instructions

1. 1. Wash the beetroot leaves thoroughly.
2. 2. Shake the leaves dry.
3. 3. Clean the salmon fillet of skin and bones.
4. 4. Pat the salmon dry with a kitchen towel.
5. 5. Cut the salmon into very small cubes.
6. 6. Rinse the dill.
7. 7. Set aside a few nice dill sprigs for garnish.
8. 8. Finely chop the remaining dill.
9. 9. Peel the shallot.
10. 10. Chop the shallot finely.
11. 11. Place the salmon in a bowl.
12. 12. Add the lime zest.
13. 13. Add the lime juice.
14. 14. Add the chopped dill.
15. 15. Add the chopped shallot.
16. 16. Add two tablespoons of grape seed oil.
17. 17. Mix all ingredients well.
18. 18. Season the mixture with sea salt.
19. 19. Season the mixture with black pepper.
20. 20. Place four garnishing rings on your plates.
21. 21. Take one quarter of the salmon mixture.
22. 22. Fill the mixture into one garnishing ring.
23. 23. Press the mixture flat in the ring.
24. 24. Repeat this for the remaining three plates.
25. 25. Carefully remove the garnishing rings.
26. 26. Drizzle the remaining grape seed oil over the tartare.
27. 27. Place the beetroot leaves next to the tartare.
28. 28. Lightly salt the leaves.
29. 29. Sprinkle chili flakes over the leaves.
30. 30. Garnish the dish with the reserved dill sprigs.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 253
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 1 g