Salmon tartare with ginger
4 people
Preparation time : 45 min
- savory cuisine
- ginger
A fresh recipe enhanced by Ginger. Ideal for sunny days.


Ingredients
Preparation
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Step 1
Zest the lime with a kitchen peeler and squeeze out the juice. Set aside.
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Step 2
In a bowl, combine LE GINGEMBRE, nuoc mam sauce, olive oil and 3/4 of the lime juice and zest. Season with a pinch of Espelette pepper and set aside, covered with cling film.
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Step 3
Cut the salmon into small cubes and set aside.
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Step 4
Wash the radishes, place on a sheet of kitchen paper to remove excess water and cut into brunoise. On a chopping board, peel and finely chop the onion. Wash and halve the apple, then core and dice. Sprinkle with a few drops of lemon juice to prevent darkening. Finely chop the coriander.
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Step 5
Place the salmon pieces, radishes, apple and onion in a salad bowl, pour the sauce over them and mix with a tablespoon. When the sauce is evenly distributed, cover the bowl with cling film and refrigerate for 30 minutes.
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Step 6
Arrange the tartare on each plate using a pastry cutter.