Which wine pairs well with salmon tartare?

A dry white wine, such as Sauvignon Blanc, pairs well with salmon tartare.

Can I replace the celeriac with other vegetables?

Yes, you can also use other vegetables, such as sweet potato or pumpkin.

How long can I store the salmon tartare?

It is best to serve the salmon tartare on the same day.

Salmon tartare with crispy celeriac and horseradish

Name: Salmon tartare with crispy celeriac and horseradish
Cook time: 20 min
Total time: 20 min
Yield: 8P
Ingredients: (8 persons); 800 g fillet of wild salmon (boneless and skinless); 1 red onion; pepper from the mill; fleur de sel; zest of 1 lemon; juice of 1 lemon; 1 tsp horseradish paste (from a jar); pepper from the mill; a pinch of fleur de sel; 3 tbsp sunflower oil; 400 g celeriac; 1 bunch of chervil; 1 tbsp sesame seeds

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20min

•

Easy

Tartare of salmon, crispy celeriac, and a spicy horseradish oil. This appetizer is placed in the middle of the table to share with your guests.

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Ingredients

What do you need?

Quantity: 8P

Ingredients Salmon Tartare (8 persons)
800 g fillet of wild salmon (boneless and skinless)
1 red onion
pepper from the mill
fleur de sel
zest of 1 lemon

Ingredients celeriac with horseradish oil
juice of 1 lemon
1 tsp horseradish paste (from a jar)
pepper from the mill
a pinch of fleur de sel
3 tbsp sunflower oil
400 g celeriac

Ingredients finishing
1 bunch of chervil
1 tbsp sesame seeds

(8 persons)
800 g fillet of wild salmon (boneless and skinless)
1 red onion
pepper from the mill
fleur de sel
zest of 1 lemon

juice of 1 lemon
1 tsp horseradish paste (from a jar)
pepper from the mill
a pinch of fleur de sel
3 tbsp sunflower oil
400 g celeriac

1 bunch of chervil
1 tbsp sesame seeds

Preparation method

How do you make this?

Preparation method for salmon tartare

Remove the brown parts from the salmon and check for bones.
Cut finely: first into slices, then into strips, and finally into cubes.
Finely chop 1 red onion and mix.
Season generously with pepper and add the zest of 1 lemon and salt.
Mix well together.
Place in the refrigerator covered with plastic wrap. The tartare must be served very cold.

Preparation method for horseradish oil

Mix the juice of 1 lemon, the horseradish paste, pepper, salt, and sunflower oil together.

Preparation method for celeriac

Slice the celeriac into thin slices (using a mandoline) and then cut into julienne.
Mix the julienne of celeriac with the horseradish oil.

Finishing touches

Spoon the tartare onto a nice large plate. Try to distribute it as evenly as possible.
Casually place the celeriac on top and finish with chervil and sesame seeds.
Place the plate with some small plates and cutlery on the table and serve to your guests or let them help themselves. You know them best.