Iced Cucumber Soup with Salmon Tartare
Iced cucumber soup with salmon tartare: The salmon provides a portion of omega‑3 fatty acids for heart and vessels, along with the full daily dose of vitamin D.
Ingredients
- 400 g salad cucumber (1 salad cucumber)
- 0.5 lemon
- 20 g sushi ginger
- 250 ml thick milk
- 1 tbsp Olive Oil
- Salt
- Pepper
- 1 tbsp black sesame seeds
- 0.5 small red onion
- 200 g very fresh salmon fillet (sushi quality)
- 2 tsp sesame oil
- 0.5 bunch Chives
Instructions
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1.
Peel the cucumber, trim the ends and cut it lengthwise in half.
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2.
Remove the seeds with a spoon and roughly dice the cucumber flesh. Squeeze the lemon. Drain the sushi ginger.
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3.
Place the cucumber cubes with thick milk, olive oil, sushi ginger, 1 tbsp lemon juice, salt and pepper in a tall container. Puree very finely with an immersion blender and chill for 1–2 hours.
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4.
Toast the sesame seeds in a small pan without fat, place on a plate and let cool. Peel and finely chop the onion.
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5.
Rinse the salmon and pat dry. First cut into narrow strips, then dice finely and put in a bowl.
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6.
Wash the chives, shake dry and cut into fine ribbons. Add to the salmon with onions, sesame seeds and sesame oil. Season with salt, pepper and lemon juice. Add to the iced cucumber soup and serve immediately.
