Savoury tartar- salmon and chives
Salmon tartar from the ‘mountains’
Although it’s in the mountain region of Süd Tyrol, there is often fish in the menu. Although it’s most frequently fish from clean mountain rivers, it’s not extraordinary to find some dishes with salmon. Carpaccio or tartar are often prepared with it.
Always an option
What I recommend is trying two spread variations.
- 100 gr smoked salmon
- 2 teaspoons lemon juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon cream cheese
- some chives and mint
- salt, pepper and hot pepper to your liking
- Cut salmon into cubes (the smaller the better).
- Add all ingredients and mix it well
- Leave it in the fridge for 15 minutes to chill.
- Spread cream cheese over the toasted bread. Add cooled carpaccio and decorate with grated lemon peel, chives and hot pepper.
- With cream cheese, and the other one
- With Greek yogurt sauce- combine 10ml of Greek yogurt with aromatic herbs: fennel, basil, chives and parsley with some lemon juice.
If you don’t like any of the options to prepare Salmon tartar, there is always a solution.
A great idea if the guests are at the door and you need to think of a simple thing to serve with a welcome drink.
The secret is in the simplicity. There is nothing complicated about Italian cuisine.
Salmon tartar is a surely simple dish, although it may not seem like that at first.