Salmon and Cucumber Tartare

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Salmon & CucumberPretty in pink – the perfect low fat brunch.

Serves: 4 Kallø Rice Cakes

Preparation Time: 15 minutes

What To Do:

  • 2 fillets fresh salmon (approx. 300g)
  • 1/4 cucumber
  • 1 tablespoons capers
  • 1 tbsp lemon juice and 1/2 tsp zest
  • 3 heaped tbsp dill
  • 1 tbsp extra virgin olive oil
  • 4 Kallø Buckwheat Super-Seeds Multigrain Cakes
  • Ground black pepper
  • Crème fraîche, to serve

What To Do:

  • Cut the salmon into small 5mm sized chunks.
  • Cut the cucumber into chunks the same size, if not a little smaller than the salmon.
  • Roughly chop the capers and dill.
  • Place the salmon in a large bowl with the chopped capers, cucumber, dill, olive oil, lemon zest and juice and toss to combine.
  • Spoon the tartare mixture into a greased ramekin, using the back of a spoon to compress it.
  • Place the ramekin over a Kallø Buckwheat Super-Seeds Multigrain Cakes and turn out the tartare mixture on top.
  • Finish with a dollop of crème fraîche and a few sprigs of dill.

For more information please visit www.kallo.com

 

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