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Name: Salmon Tartare
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb sour cream Per portion; 2 ds Tabasco; 2 ds Worcestershire Sauce; Pepper; 2 ts Lemon juice; 1 6-oz fillet salmon tail; 1 ts gherkin Chopped; 2 ts red onion Finely chopped; 1 ts Dill; 1/2 ts Dijon mustard; Salt; 1 ts Parsley; 1 Dsp olive oil; 1 ts Capers

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INGREDIENTS

1 tb sour cream ; Per portion
2 ds Tabasco
2 ds Worcestershire Sauce
Pepper
2 ts Lemon juice
1 6-oz fillet salmon tail
1 ts gherkin ; Chopped
2 ts red onion ; Finely chopped
1 ts Dill
1/2 ts Dijon mustard
Salt
1 ts Parsley
1 Dsp olive oil
1 ts Capers

Servings

INSTRUCTIONS

Take the skin off the fish by running a knife along the bottom. Slice in half lengthways. Chop the two strips finely and repeat over and over again to get a fine texture. Place the salmon in a bowl and add in the red onion, chopped caper, gherkin, chopped parsley and dill. Mix all the ingredients together, add the Tabasco and Worcestershire sauce and mix again. Season with salt and pepper to taste and add a little olive oil and lemon juice to give a fuller flavour. Mix in the Dijon mustard. Place a ring mould on a serving plate and pack in the salmon mix. Push the salmon down using the back of a spoon. Spoon some sour cream over the top of the mould and scatter some dill sprigs on top. Twist some black pepper around the plate and place a wedge of lemon on the side. Just before serving remove the ring and the dish is ready to eat.

NOTES

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Salmon Tartare

1 tb sour cream Per portion
2 ds Tabasco
2 ds Worcestershire Sauce
 Pepper
2 ts Lemon juice
1 6-oz fillet salmon tail
1 ts gherkin Chopped
2 ts red onion Finely chopped
1 ts Dill
1/2 ts Dijon mustard
 Salt
1 ts Parsley
1 Dsp olive oil
1 ts Capers

Take the skin off the fish by running a knife along the bottom. Slice in  half lengthways. Chop the two strips finely and repeat over and over again  to get a fine texture. Place the salmon in a bowl and add in the red onion,  chopped caper, gherkin, chopped parsley and dill.    Mix all the ingredients together, add the Tabasco and Worcestershire sauce  and mix again. Season with salt and pepper to taste and add a little olive  oil and lemon juice to give a fuller flavour. Mix in the Dijon mustard.    Place a ring mould on a serving plate and pack in the salmon mix. Push the  salmon down using the back of a spoon. Spoon some sour cream over the top  of the mould and scatter some dill sprigs on top.    Twist some black pepper around the plate and place a wedge of lemon on the  side. Just before serving remove the ring and the dish is ready to eat.

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 1

Calories: 240
Calories from Fat: 80 (33%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.5g
Cholesterol 94mg		29 %
Sodium 332.3mg		11 %
Potassium 661.9mg		17 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 3.7g
Protein 34.7g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 240

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