Salmon tartare with Le Puy green lentils
Gastronomy - Published on17 September 2018 0 commentaire(s)
- 120g of Le Puy green lentils
- fresh salmon
- 1 slice of smoked salmon
- 1 shallot
- 1 yellow lemon
- 1 green lemon
- 1 orange
- Cider vinegar / Oil
- Salt / Pepper
Cut the fresh salmon and smoked salmon into cubes. Finely chop the shallot and gherkins.
Reduce the juice by one to two oranges. Cook the lentils.
In a bowl, pour 2 teaspoons mustard, a little apple cider vinegar. Mix and add the oil little by little. Season with salt and pepper and then add cold lentil vinaigrette.
In a bowl, mix the reduced orange juice with a little olive oil and the juice of half a lemon. In a salad bowl, mix the two salmon, the gherkin and the shallot.
Add half of the orange juice mixture. Add lemon zest, lemon and orange, half a lemon juice and chopped dill. Season.
In a circle, arrange the salmon tartare. Add the lentils on the top.
Then decorate the plate with the rest of orange sauce and citrus zest.
Recipe offered by Sabarot Wassner SA