2 salmon tartare with whole-grain mustard, green bean salad with pine nuts and raspberry vinegar
Facile
30 mn
5 mn
6 people
For this recipe you need :
Ingredients
- 3 pavés de saumon (150g)
- 4 tranches de saumon fumé
- 800g de haricots verts
- 30g de pignons de pin Daco Bello
- 30g de moutarde à l'ancienne
- 2 yaourts natures
- 2 oignons nouveaux
- 1 citron vert non traité
For the tartare:
Remove the skin and bones from the salmon steaks, then cut them into small cubes along with the smoked salmon slices.Finely chop the whites of the spring onions and the dill, and slice the spring onion.
Keep 6 nice sprigs of dill.
Zest the lime and squeeze it.
In a bowl, mix the whole-grain mustard, yogurt and olive oil.
Add the lemon juice and zest, fleur de sel and pepper, dill and spring onion.
Finish with the diced salmon.
For the green bean salad:
Bring the water to a boil, then add the coarse salt.
Cut the green beans in 2 widthwise.
Finely chop the shallot.
Roast the pine nuts .
Cook the green beans in boiling salted water for 6 minutes, then cool them in iced water.
Mix the raspberry vinegar, fleur de sel, pepper and olive oil.
Add the cooled green beans, shallot and toasted pine nuts .
Training:
On a round plate, arrange a bed of crunchy green bean salad, then place a nice quenelle of tartare on top.Decorate with dill sprigs.
