Salmon tartare with fresh cucumber on baked eggplant cream
Ingredients
Servings 1- salmon - 80 g
- fresh cucumbers - 20 g
- cilantro - 2 g
- kale chips - 5 g
- dill oil - 10 g
- tartar sauce - 20 g
- olive oil - 10 g
- yuzu juice - 5 g
- worcester - 5 g
- tobasco - 2 years
- baked eggplant cream - 30 g
- eggplant - 150 g
- quail egg - 2 pcs.
- Dijon mustard - 6 g
- olive oil - 80 g
- soft cheese - 30 g
Cooking
Step 1
Salt the salmon fillet with a little salt and leave for 30 minutes. Then cut into small cubes. Cut a fresh cucumber in the same cube. Mix and put in a deep plate.
Step 2
Top with sauce. To do this, mix in equal proportions yuzu juice, olive oil, Worcestershire, finely chopped shallots and add a drop of Tabasco.
Step 3
Garnish the tartare with kale leaf chips and a sprig of cilantro. To do this, deep-fry the leaf and dry it.
Step 4
Lay the eggplant mousse on a plate next to it. To do this, bake the eggplant on the grill, boil the quail egg. Blend everything in a blender with soft cheese, mustard and olive oil until smooth.
Step 5
Drizzle eggplant mousse with dill oil.