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🥗 Crispy Pear Toasts with Salmon Trout Tartare and Leaf Salad

268 kcal · 30 min · 4 servings

Ingredients

• 1 firm pear
• 4 tbsp olive oil
• 4 tbsp apple cider vinegar
• sea salt
• pepper (from the mill)
• 1 tsp honey
• 150 g mixed salad (e.g. corn salad and radicchio)
• 2 spring onions
• 250 g very fresh salmon trout fillet
• 1 unwaxed lime (zest and juice)
• 1 tbsp grape seed oil
• 0.25 baguette

Instructions

1. 1. Peel the pear and cut it into quarters.
2. 2. Remove the core from each quarter.
3. 3. Slice the pear pieces into thin rounds.
4. 4. Cut stars out of some of the pear slices.
5. 5. Heat one tablespoon of oil in a frying pan.
6. 6. Sauté the pear stars for one to two minutes in the pan.
7. 7. Deglaze the pears with vinegar.
8. 8. Season the pears with salt and pepper.
9. 9. Set aside three pear slices for the dressing.
10. 10. Puree the remaining pear slices finely.
11. 11. Mix the pear puree with the remaining vinegar and oil.
12. 12. Stir the honey into the dressing mixture.
13. 13. Season the dressing with salt and pepper to taste.
14. 14. Wash the salad thoroughly.
15. 15. Spin the salad dry.
16. 16. Tear the salad into bite-sized pieces.
17. 17. Wash the spring onions.
18. 18. Remove the tough ends of the spring onions.
19. 19. Cut the green part of one spring onion into very fine strips.
20. 20. Place the green strips in ice water for a few minutes.
21. 21. Remove the strips from the ice water so they curl up.
22. 22. Finely chop the rest of the spring onions.
23. 23. Wash the salmon trout fillet.
24. 24. Pat the fillet dry with a kitchen towel.
25. 25. Cut the fillet into fine cubes.
26. 26. Zest one lime.
27. 27. Squeeze the juice of the lime.
28. 28. Mix the salmon cubes with the chopped spring onions.
29. 29. Stir the lime zest and lime juice into the salmon.
30. 30. Add the grape seed oil to the salmon mixture.
31. 31. Season the tartare with sea salt and pepper.
32. 32. Switch the oven to grill mode.
33. 33. Preheat the oven grill.
34. 34. Cut the bread into thin, diagonal slices.
35. 35. Line a baking tray with baking paper.
36. 36. Place the bread slices on the baking tray.
37. 37. Toast the bread in the oven for about one minute until golden brown.
38. 38. Toss the salad with the prepared dressing.
39. 39. Distribute the salad onto the plates.
40. 40. Decorate the salad with the fried pear stars.
41. 41. Top the toasted bread slices with the salmon tartare.
42. 42. Serve the toasts together with the salad.
43. 43. Garnish the dish with the curled spring onion strips.

Nutrition per serving

• kcal: 268
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 18 g