Tartar de salmón a la mostaza y con alcaparrones

Salmon tartar with mustard and capers

El tartar de salmón me encanta, también me gusta mucho el sashimi, además son recetas muy sencillas para preparar en casa. Sólo tienes que elegir un salmón bien fresco. Cuando llega el salmón fresco al mercado y está a buen precio compramos uno entero y lo arreglamos en casa. Le quitamos la piel y lo preparamos en filetes troceados sin espinas. Los metemos en el congelador en porciones individuales listos para cualquier ocasión.

Salmon tartar with mustard and capers

I love salmon tartar, I also love sashimi, they are very simple recipes to make at home. Just need to choose a fresh salmon. When the fresh salmon arrives at the market, and it is cheap enough I used to buy one piece and arrange entirely at home. We remove the skin and prepare it in fillets without bones and chopped in individual pieces. We put them in the freezer in portions ready for any occasion.

 

 

La receta

Ingredientes: (Para dos personas)

    1 filete de salmón para dos personas
    1 huevo de codorniz
    2 pepinillos cortados en daditos muy pequeños
    1 cucharada sopera de alcaparrones o alcaparras picadas
    1 cucharada sopera de chalota o cebolleta picada muy fina
    1 cucharadita de salsa de soja
    2 cucharaditas de mostaza
    1 cucharada sopera de aceite de oliva virgen extra
    1 cucharada sopera de mayonesa al natural

Para decorar:

    Hojas de perejíl picado
    1 huevo duro de codorniz (la mitad para cada ración)
    2 alcaparrones

Además necesitas:

    2 moldes redondos

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    1 salmon fillet for two
    One quail egg
    2 little vinegar cucumbers diced very small
    1 Tbsp capers chopped
    1 Tbsp shallot or spring onion minced very fine
    1 teaspoon soy sauce
    2 teaspoons mustard
    1 tablespoon olive oil extra virgin
    1 tablespoon mayonnaise
     
     

To decorate:

    Chopped parsley leaves
    1 egg, quail (half for each serving)
    2 capers
     

Also need:

    2 round pans

Directions:

  1. For the tartar or sashimi, I prefer to use salmon frozen between 24 and 48 hours before eat.
  2. The salmon get it out of the freezer about 2 hours before preparing. My home is not too hot, then I use to thawing in the kitchen, but it’s best to thaw in the refrigerator.
  3. When still a little frozen, but it can be cut and with the help of a sharp knife blades very thin and spread slices an put it on a plate to thaw completely. In a few minutes it will be ready to cut into small cubes to prepare the tartar.
  4. Take defrosting time to prepare the remaining ingredients. In a bowl place two teaspoons of mustard, a teaspoon of olive oil extra virgin, a tablespoon of chopped chalots, a tablespoon of chopped capers. Add a teaspoon of soy sauce, a tablespoon of mayonnaise and mix well all ingredients.
  5. Then add the salmon to others ingredients and mix well but carefully.
  6. Fill the molds and garnish with chopped parsley, a half big caper and a half of a boiled quail egg. Enjoy your meal.


 

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