Salmon tartare with crispy celeriac and horseradish

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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.

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?

Remove the brown parts from the salmon and check for bones.

Finely chop: 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.

Refrigerate covered with cling film. The tartare should be served very cold.

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