A sophisticated appetizer based on raw salmon and light mashed potatoes that seduces the palate without getting fat!
Table of Contents
- One salmon loin (approximately ½ kg)
- One sprig of dill
- Two tablespoons of salt
- One spoon of sugar
- One pinch of white pepper
- Pickled cucumber
- Pickled onions
- Chopped chives
- One pinch of pepper
- Mashed potatoes
Here is a different way to enjoy some canapes but saving the dough or the puff pastry base, for example, so as not to damage your line. These are salmon tartare on a light mashed potato and some dill leaves.
A sophisticated, delicious, and easy to prepare starter to surprise your guests at Christmas or any other celebration without forcing them to binge on food before the other dishes on the menu.
2. How To Do It Step By Step
a. To Make The Tartar
Previous steps. Freeze the salmon for at least 24 hours and leave it overnight in the fridge to thaw. Remove the thorns, wash, and dry well.
Season, the salmon. Wash and chop the dill, reserving some leaves to decorate. Mix half with the sugar, salt, and pepper, spread the salmon fillet with this preparation, and place it in a bowl with the skin facing down. Sprinkle with the rest of the dill and cover with plastic wrap.
Let rest. Place a kitchen board and some weight on top of the salmon and leave in the fridge for 48 hours, turning it over a couple of times during this quiet time.
Chop the salmon. After a time, remove the film, clean the remains of seasoning from the loin, remove the skin, and cut it into tiny cubes.
Make the tartare. Drain and chop two tablespoons of pickles and two tablespoons of onions. And mix with the chopped salmon, chopped chives, and pepper.
3. To Present The Dish- Salmon
a. Make a light mashed potato
To achieve this, you only have to do without the butter and milk if you use them regularly, and beat it a lot so that it takes more body and air, and thus spreads more. But if you want an even lighter appetizer, you can do without the puree.
b. Assemble the platter
Take some colorful spoons and put on each one a tablespoon of puree and on top of it a little salmon tartare and a few leaves of dill. Another option is to present it in small shot glasses.