Nelma tartare with sea buckthorn
An elegant appetizer of nelma and sea buckthorn with croutons is good on any day, especially on our traditional "fish" Thursday. If you didn’t find nelma, replace it with salmon, but be sure to cook this appetizer.
Ingredients
Servings 1- nelma - 200 g
- sibulet onion - 5 g
- cilantro - 5 g
- soy sauce - 20 g
- pasted - 50 years
- salt - 1 g
- fresh cucumbers - 50 g
- sesame oil - 2 g
- lemon juice - 5 g
- olive oil - 2 g
Cooking
Step 1
Cut nelma and cucumber into small cubes. Finely chop the cilantro. Finely chop the onion.
Step 2
Squeeze out sea buckthorn juice, leave a few berries for decoration.
Step 3
Mix white salmon, onion, cilantro and cucumbers with soy sauce, sea buckthorn juice, lemon juice, olive oil and sesame oil. Add salt to taste and garnish with herbs.
Step 4
Serve with croutons of any bread.