Salmon is always a big hit, here we mix two kinds of salmon into a fine salmon tartare

Tips on salmon tartare!

To serve salmon tartare as beautifully as here, you need a side dish and a food or cake ring and with a little finger ingenuity you can easily make it look good …

Also read our: LCHF #8 Beginner Mistake

Remember that the fresh fish must have been frozen for a minimum of 24 hours before cooking.

It is for 4 people

What to use:

300 grams fresh salmon without skin (must first be frozen)
100 grams smoked salmon
1 small onion
1 half cucumber
1 apple
½ tablespoons mustard
2 tablespoons olive oil
2 tablespoons herbs, such as chervil and dill
1 avocado
1 tablespoon lemon
1 dl heavy cream
Salt and ground pepper

Tip for recipe without apple:

You can replace the apple with celery. Use about 1 or 2 celery for each apple. It gives you the same crunch but fewer carbohydrates.


How to do:

Cut both types of salmon into cubes.

Peel the onion, cut a few thin rings for garnish and chop the rest fine.

Peel the cucumber, cut it lengthwise and scrape out the seeds with a spoon. Cut the cucumber into fine small cubes.

Rinse the apple, remove the core and cut the apple into small cubes and a pair of oblong thin sticks for garnish.

Stir the salmon cubes with mustard, olive oil and 4 tablespoons chopped herbs.

Add apple, onion and cucumber and place your salmon tartar in the fridge.

Peel the avocado and remove the stone. Mash the meat with a fork and add the lemon juice.

Whip the cream stiff, turn it gently with the avocado and season with pepper.

Season your salmon tartare with salt and pepper, serve it on four plates and garnish with avocado cream, herbs, apple sticks and small rings of onions.

Tips for a lunch dish:

Can be served with a delicious Nordic ‘stone Age’ Nut and Seed Bread with sea salt and oregano.

Below are links to some of ours best KETO salmon tartars:

Salmon tartare with avocado, apples (Celery can be used), dill and sour cream
Salmon tartare with apples (Celery can be used) and herbs

Bon Appetit

Love from Nat and Mike

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