🍳 Wild Salmon Tartare with Marinated Lentils

Name: Wild Salmon Tartare with Marinated Lentils
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g Puy lentils; 1 clove garlic; 1 tbsp Dijon mustard; 1 tsp liquid honey; 2 tbsp white wine vinegar; salt; pepper; 5 tbsp grapeseed oil; 1 spring onion; 4 quail eggs; 0.5 red onion; 200 g very fresh wild salmon fillet (sushi quality); 0.5 small lemon; 3 sprigs dill

256 kcal · 30 min · 4 servings

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Ingredients

50 g Puy lentils
1 clove garlic
1 tbsp Dijon mustard
1 tsp liquid honey
2 tbsp white wine vinegar
salt
pepper
5 tbsp grapeseed oil
1 spring onion
4 quail eggs
0.5 red onion
200 g very fresh wild salmon fillet (sushi quality)
0.5 small lemon
3 sprigs dill

Instructions

1. Bring about 1 liter of water to a boil in a pot.
2. Rinse the lentils under cold water in a sieve.
3. Peel the garlic clove.
4. Add the lentils and the garlic to the boiling water.
5. Cook everything on medium heat with the lid closed for 15 to 20 minutes.
6. Whisk mustard, honey, vinegar, salt, and pepper together in a small bowl.
7. Stir the oil (except for 1 teaspoon) into the mustard-honey mixture.
8. Wash the spring onions and remove the tough ends.
9. Finely chop the spring onions.
10. Drain the cooked lentils in a sieve.
11. Let the lentils cool down for a short while.
12. Remove the garlic clove from the lentil mixture.
13. Mix the cooled lentils and the chopped spring onions in a bowl with the mustard sauce.
14. Let the lentil mixture marinate for about 20 minutes.
15. Boil the quail eggs for 3 minutes in boiling water.
16. Lift the eggs out with a slotted spoon.
17. Shock the eggs under cold water.
18. Peel the quail eggs carefully.
19. Peel the red onion.
20. Finely chop the red onion.
21. Rinse the salmon fillet briefly.
22. Pat the salmon dry with kitchen paper.
23. Dice the salmon very finely.
24. Squeeze the lemon.
25. Measure out 1 tablespoon of lemon juice.
26. Mix the lemon juice with the remaining oil.
27. Season the oil-lemon mixture with salt and pepper.
28. Fold in the red onion into the salmon tartare.
29. Wash the dill.
30. Shake the dill dry.
31. Finely chop the dill.
32. Mix the dill into the salmon tartare.
33. Decoratively layer the marinated lentils and the salmon tartare into 4 glasses.
34. Halve the quail eggs.
35. Place 2 egg halves in each glass.
36. Garnish the dish with some dill if desired.
37. Serve the glasses.

Nutrition per serving

kcal: 256
Protein: 14 g · Fett/Fat: 17 g · Carbs: 9 g