Salmon tartare, fruit and vegetable tartare with basil yoghurt dressing
20 min
easy
serves 6
Ingredients
600 g salmon filet
1 small bunch wild fennel
1 lemon
1 kiwi
1 orange
100 g carrots
100 g courgettes
120 Greek yoghurt
1 small bunch basil
20 g acacia honey
extra-virgin olive oil
salt and pepper
1 small bunch wild fennel
1 lemon
1 kiwi
1 orange
100 g carrots
100 g courgettes
120 Greek yoghurt
1 small bunch basil
20 g acacia honey
extra-virgin olive oil
salt and pepper
Which wine pairs well with salmon?
Chardonnay Alto Adige DOC
The slightly tangy, aromatic sauce of this dish needs a rounded wine, while salmon dishes can handle a little acidity to balance out the fattiness of the fish. Chardonnay can do both: A round body and velvety softness, and the perfect amount of refreshing acidity.
Sauvignon Alto Adige DOC
The fine tartness of the Sauvignon produces a fresh aftertaste on the palate, emphasising the taste of the yoghurt-basil sauce.
The slightly tangy, aromatic sauce of this dish needs a rounded wine, while salmon dishes can handle a little acidity to balance out the fattiness of the fish. Chardonnay can do both: A round body and velvety softness, and the perfect amount of refreshing acidity.
Sauvignon Alto Adige DOC
The fine tartness of the Sauvignon produces a fresh aftertaste on the palate, emphasising the taste of the yoghurt-basil sauce.
Preparation
Step 1
Peel and cube the kiwi and orange.
Step 2
Clean the carrots and courgettes, cube them and mix with the fruit. Season with salt, pepper, olive oil, and the juice of half a lime. Let marinade for 10 minutes.
Step 3
Julienne the basil and mix with the yoghurt, honey, and a twist of pepper.
Step 4
Debone, skin and cube the salmon. Add minced wild fennel, lemon zest, salt, pepper and olive oil.
Step 5
Serve the salmon tartare with the fruit and vegetable tartare on serving plates, garnished with the basil yoghurt dressing.
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