Fish Tartare

Ingredients

• 2 handfuls young beet greens
• 350 g fresh salmon fillet (ready to cook, skin removed)
• 2 stalks dill
• 1 Shallot
• 0.5 untreated lime (zest and juice)
• 4 tbsp grape seed oil
• Sea salt
• Pepper (freshly ground)
• chili flakes

Instructions

1. 1.

   Wash and dry the beet greens, then pat them dry. Wash the salmon fillet, pat it dry and finely dice it. Rinse the dill, set aside some tips, finely chop the rest. Peel the shallot, finely chop it, and mix with lime zest, lime juice, dill, and 2 tbsp grape seed oil into the salmon mixture. Season with sea salt and pepper.

2. 2.

   Place four garnish rings on a plate, fill each with 1/4 of the tartare and press flat. Remove the rings.

3. 3.

   Drizzle remaining grape seed oil over the tartare, arrange beet greens beside it. Sprinkle with chili flakes and season lightly. Garnish with dill tips and colorful chips if desired, serve immediately.