Smoked Salmon & Beetroot Tartare with Dill Creme Fraiche
Estonian earthy roots meet Australian ocean freshness, united by a creamy, herbaceous touch. A harmonious blend of land and sea for a refined palate.
Smoked Salmon & Beetroot Tartare with Dill Creme Fraiche
Estonian earthy roots meet Australian ocean freshness, united by a creamy, herbaceous touch. A harmonious blend of land and sea for a refined palate.
Open in Cookpad AppSteps
- 1
In a small bowl, gently combine the finely diced smoked salmon and half of the minced red onion.
- 2
In another bowl, mix the finely diced cooked beetroot with the remaining minced red onion.
- 3
In a third small bowl, whisk together the creme fraiche, half of the chopped fresh dill, and the lemon juice. Season with a pinch of salt and pepper.
- 4
Season both the salmon mixture and the beetroot mixture with a small pinch of salt and pepper.
- 5
Using a plating ring, layer the beetroot mixture at the bottom, pressing gently to form an even base.
- 6
Carefully spoon the smoked salmon mixture on top of the beetroot layer, pressing lightly.
- 7
Remove the plating ring carefully.
- 8
Garnish the tartare with a dollop of the dill creme fraiche on top.
- 9
Sprinkle the remaining fresh dill over the tartare for a final touch.
Tips
For best results, chill the diced salmon and beetroot for 15 minutes before assembling to ensure a refreshing starter.
Use a sharp knife to dice the ingredients very finely for a refined texture in the tartare.
Adjust the amount of lemon juice and seasoning in the creme fraiche to your personal taste.
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