Salmon tartare
Salmon tartare is prepared with fresh raw salmon and seasonings.[1] It is commonly spread on a cracker[2] or bread[3] and eaten as an appetizer. For the usual preparation in Germany, the chopped salmon fillet is salted and peppered, mixed with finely diced shallots or onions, possibly chives or basil and seasoned with vinegar or lemon juice, oil and spices such as dill or coriander.[4]
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| Course | Hors d'oeuvre |
|---|---|
| Main ingredients | Raw salmon, seasonings |
References
- Reuben Riffel (2008). Reuben Cooks: Food is Travel Time. Quivertree Publications. p. 30. ISBN 978-0-9802651-5-6.
- Pam Anderson (2008). The Perfect Recipe for Losing Weight and Eating Great. Houghton Mifflin Harcourt. p. 177. ISBN 978-0-547-34734-9.
- Helen Nash (2000). Helen Nash's Kosher Kitchen. Jason Aronson. p. 23. ISBN 978-0-7657-6154-5.
- Dr. Oetker (Hrsg.): Vorspeisen von A-Z: Von Appetithappen bis Zwiebeltörtchen, 2010, Verlag Dr. Oetker, ISBN 978-3-7670-0728-4, S. 7
External links
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