Wild Salmon Tartare
Lentil tartare with wild salmon, quail eggs and honey mustard sauce: lentils provide fiber and vitamin D. Simple yet elegant. Ideal for guests and celebrations.
Ingredients
- 50 g Puy lentils
- 1 Garlic clove
- 1 tbsp Dijon mustard
- 1 tsp liquid honey
- 2 tbsp white wine vinegar
- Salt
- Pepper
- 5 tbsp grape seed oil
- 1 Spring onion
- 4 quail eggs
- 0.5 Red Onion
- 200 g very fresh wild salmon fillet (sushi quality)
- 0.5 small lemon
- 3 sprigs dill
Instructions
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1.
Bring about 1 l of water to a boil. Rinse lentils under cold running water in a sieve. Peel the garlic and add both to the boiling water. Cook covered over medium heat for 15-20 minutes.
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2.
Meanwhile, whisk together mustard, honey, vinegar, salt and pepper in a bowl. Whisk in the oil until just incorporated.
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3.
Wash and finely chop the spring onion. Drain the lentils and let them cool slightly. Remove the garlic clove.
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4.
Combine lentils and spring onion in a bowl with the mustard sauce. Let sit for about 20 minutes to marinate.
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5.
Cook quail eggs in boiling water for 3 minutes. Use a slotted spoon to lift them, shock in cold water, and peel carefully.
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6.
Peel the red onion and finely mince it. Rinse the salmon fillet briefly, pat dry, and dice very finely.
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7.
Squeeze the lemon, measure out 1 tbsp of juice and mix with the remaining oil. Season with salt and pepper, then fold into the salmon tartare along with the minced red onion.
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8.
Wash dill, shake dry, finely chop it and stir into the tartare as well.
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9.
Layer the marinated lentils and tartare decoratively in four glasses. Halve the quail eggs and place two halves in each glass. Garnish with dill if desired and serve.
