Lachstatar Recipe
Cured salmon tartare dressed with sour cream, with rice crisp
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Ingredients
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Cured Salmon Tartare
Sour Cream Dressing
Rice Crisp
Method
Cured Salmon Tartare
- 1
Prepare the Salmon
Dice the fresh salmon fillet into small cubes. Ensure it's very fresh for best taste.
- 2
Season the Salmon
In a bowl, mix the diced salmon with sea salt, black pepper, lemon juice, chopped dill, and chopped capers. Stir gently to combine.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld.
Sour Cream Dressing
- 4
Mix the Dressing
In a separate bowl, combine the sour cream, finely chopped chives, lemon zest, salt, and black pepper. Mix until smooth.
- 5
Taste and Adjust
Taste the dressing and adjust seasoning with more salt or pepper if needed. Set aside.
Rice Crisp
- 6
Prepare the Rice Paper
Soak the rice paper sheets in warm water for about 10 seconds until they become pliable.
- 7
Fry the Rice Paper
In a pan, heat the vegetable oil over medium heat. Fry the soaked rice paper sheets until they puff up and become crispy, about 10-15 seconds on each side. Remove and drain on paper towels.
Assembly
- 8
Plate the Dish
On a serving plate, place a generous scoop of the cured salmon tartare in the center.
- 9
Top with Dressing
Drizzle the sour cream dressing over the tartare.
- 10
Add Rice Crisp
Serve with the crispy rice paper on the side or crumbled on top for added crunch.