Nelma tartare with sea buckthorn

Name: Nelma tartare with sea buckthorn
Total time: 20 min
Yield: 1
Ingredients: 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

0 Reviews

Cooking time: 20 min

Servings: 1

Description

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.

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.

Ingredients

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

Author

Cookinero

Total Reviews: 0

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Salmon tartare

Total Reviews: 0

Today, many dishes are called tartare, for which the ingredients are cut into small cubes: raw, salted or smoked fish tartare, tomato tartare, strawberry tartare ... This one is made from fresh salmon fillet, and an Asian-style dressing gives it a sp

Cookinero