Pretty 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.
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