There are days in which I just don’t feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can’t get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don’t feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.
- 1 lb+1,5 oz (500 gr) previously frozen fillet salmon
- 1,5 oz (40 gr) champignon mushroom
- 1,5 oz (40 gr) celery
- 1 oz gr (30 gr) spring onions
- 1/2 lemon
- 4 tbsp extra virgin olive oil
- 1 tsp poppy seeds
- to taste parsley
- to taste table salt
Cut the vegetables chop the salmon
N.B. To prepare the salmon tartare it is always advisable to use previously frozen salmon, so as to kill any bacteria. If you use your home freezer to freeze the fish, store it in the freezer for at least 72 hours.
Wash and dry the vegetables, then brush the mushrooms and eliminate the stem and the skin above the cap. Cut the celery, spring onions and mushrooms into very thin slices (use a sharp and nimble knife with a thin blade or a mandoline
). Further reduce the mushrooms into strips and the onions into a coarse mince. Now, chop the salmon with the knife (this is mine
), until you obtain pieces of about 1/4 inch off the sides.
Prepare salmon tartare
Put the celery, onions, mushrooms and salmon in a bowl, and add the finely chopped parsley, poppy seeds, the juice of half a lemon and the olive oil. Mix all the ingredients, adjust seasoning and distribute the mixture into dishes, compacting it with the help of a 3 inch dough cutter. Serve after 5 minutes.
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RED WINE OCTOPUS WITH POTATOES AND CONCORD GRAPE SAUCE
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- 1 lb+1,5 oz (500 gr) previously frozen fillet salmon
- 1,5 oz (40 gr) champignon mushroom
- 1,5 oz (40 gr) celery
- 1 oz gr (30 gr) spring onions
- ½ lemon
- 4 tbsp extra virgin olive oil
- 1 tsp poppy seeds
- to taste parsley
- to taste table salt
- N.B. To prepare the salmon tartare it is always advisable to use previously frozen salmon, so as to kill any bacteria. If you use your home freezer to freeze the fish, store it in the freezer for at least 72 hours.
- CUT THE VEGETABLE CHOP THE SALMON - Wash and dry the vegetables, then brush the mushrooms and eliminate the stem and the skin above the cap. Cut the celery, spring onions and mushrooms into very thin slices (use a sharp and nimble knife with a thin blade or a mandoline). Further reduce the mushrooms into strips and the onions into a coarse mince. Now, chop the salmon with the knife, until you obtain pieces of about ¼ inch off the sides.
- PREPARE SALMON TARTARE - Put the celery, onions, mushrooms and salmon in a bowl, and add the finely chopped parsley, poppy seeds, the juice of half a lemon and the olive oil. Mix all the ingredients, adjust seasoning and distribute the mixture into dishes, compacting it with the help of a 3 inch dough cutter. Serve after 5 minutes.
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