Salmon Tartar with Potato Rösti and Honey Mustard Sauce
Salmon Tartar Did you ever want to impress your guests but didn?t want to work your butt off? Then this recipe is going to be your new best friend. I used to make it almost every day when I...
Did you ever want to impress your guests but didn?t want to work your butt off? Then this recipe is going to be your new best friend. I used to make it almost every day when I worked in the kitchen in Germany. My ex- boss; (who is one of the best chefs on this planet by the way), taught me how to make it, and I totally fell in love with this recipe, just because this is something so easy and cheap but can look and taste so amazing.
The Salmon we are going to use in this recipe has to be marinated for 2-3 days. I like to buy my fish at the Superstore. If you have never bought fresh fish and have no idea what you are doing, please just ask the Seafood Supervisor. In the case of filleted fish or fish that has been cut up into pieces; which is the case here, it is more difficult to see whether it is fresh. The main criteria is the salmon should have a fresh smell and a smooth and shiny flesh.
- 500 g/1 lb fresh salmon
- 1 bunch dill
- 20 g salt
- 15 g sugar
- 1 small shallot
- 3 tbsp Sour Cream
- Rinse the salmon under cold running water, pat dry, cut in half lengthwise and remove the bones. (Tip: use your tweezers if necessary)
- Rinse the dill, pat dry, pull the leaves off the stems and chop finely.
- Mix the salt and sugar together and sprinkle on the two salmon halves, then sprinkle the chopped dill on top.
- Place one salmon half with the skin downwards in a large shallow dish, that is larger than the fish and a cutting board that will weigh it down.
- Put the other salmon half on top with the skin facing upward and cover with clingfilm. Put a small cutting board (has to be bigger than the fish) on top and weigh it down with two unopened cans. Keep the salmon in the fridge for 2-3 days. Turn it every day and baste it with the marinade.
- On day three cut the salmon into thin slices (almost thin as paper) at an angle towards the skin side. Put the slices on top of each other and cut it so small that it looks ground.
- Put the salmon in a small bowl, chop up the shallot in very small cubes and add it to the salmon. Add the sour cream and mix everything very well.
- Season it with salt and pepper.
- Take two spoons and form perfect cams out of the mixture. Place them on a plate, cover and put it in the fridge.
- 1 cup shredded Potatos
- Pinch of salt and pepper
- Pinch of nutmeg
- 1/8 cup fresh parsley
- 1 egg yolk
- Tbsp olive oil
- Peel the potato and shred it into a strainer. Sprinkle a little bit of salt on top, this way you lose some of the water in the potato. That is important for the frying later. Let it sit for 5 minutes.
- Dump the potatoes in a medium size bowl; add salt, pepper, nutmeg, parsley and the egg yolk. Mix it with your hands or if you don?t like having your hands dirty use a fork.
- Heat up the oil in a non-stick pan. Take an ice-cream scoop as a measurement for your Potato mixture and put it in a pan, press flat and fry on both sides over low heat for about ten minutes until brown and crisp.
- Put a piece of paper towel on a plate and place the fried Rösti on top of it. We don?t want them too greasy, right?
Honey Mustard SauceIngredients:
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 1 tbsp of fresh dill
- Very easy ; just mix everything together, done!
So now to the plating! Place a potato Rösti on the plate and switch up, salmon, Rösti, salmon, Rösti. Then you take the sauce and sprinkle a little bit on both sides on the plate, beside the main dish. Decorate with some fresh dill or parsley. You can always heat up the Rösti again, so you could prepare it in the morning as well. Now enjoy your beautiful fresh tasting Appetizer.
Rösti or röschti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in many Swiss restaurants to replace the standard side dish of any given meal.
During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grava ("to dig"; modern sense "to cure (fish)")
Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be employed for any fatty fish, but salmon is the most commonly used.
Gravlax can be cured with salt, dill, and is often eaten on rye bread.