Smoked Salmon Tartare with Fennel Ice Cream

Smoked Salmon Tartare with Fennel Ice Cream
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Norwegian salmon is some of the best in the world, and it is our biggest export to the rest of the world. But farm-raised salmon is one thing and wild salmon is a whole other thing. Even here in Norway, a lot of the farmed salmon is filled with lice, and because of the food they eat and the water they swim in, they have a lot more contaminants in them.

So before eating a whole lot of salmon, it can be wise to read up a bit on salmon farming, and the best thing overall is of course to get wild salmon, which is also much tastier.

Thankfully I have a family that loves to go fishing and that provides me with a lot of good fish, like the smoked salmon I used in this recipe. As anyone who has eaten sushi knows, raw salmon is awesome, and therefore good for a tartare. In this recipe, I will be mixing raw salmon loin and smoked salmon.

Smoked Salmon Tartare with Fennel Ice Cream

October 30, 2017
: 4
: 1 hr
: 30 min
: 1 hr 30 min

By:

Ingredients
  • Pickled Red Cabbage
  • 200g shredded red cabbage
  • 2dl white wine vinegar
  • 1dl water
  • 4 tbsp sugar
  • 2 tsp salt
  • 10 whole peppercorns
  • Fennel Ice Cream
  • 1 chopped fennel
  • Milk
  • 1 cup cream
  • 1 egg
  • 50g sugar
  • Smoked Salmon Tartare
  • 1/4 finely chopped red onion
  • Juice of 1/2 lemon
  • 100g chopped salmon loin
  • 50g chopped smoked salmon
  • Dill
  • Dijon mustard
  • 1 tbsp crème fraîche
  • Olive oil
Directions
  • Step 1 Start with the red cabbage. This can be done days or weeks in advance. I love this stuff, so I always keep a jar in the fridge.
  • Step 2 Mix vinegar, water, sugar, salt, and pepper, until the sugar has dissolved.
  • Step 3 Finely cut the cabbage with a knife or mandolin and put in a mason jar or similar container.
  • Step 4 Pour over the liquid and store for a minimum of two hours, it is best after a few days.
  • Step 5 For the Ice Cream: Prechill your ice cream machine, if you have one.
  • Step 6 Roughly chop the fennel, and put half of the fennel in a blender. Process for a minute. Place in a piece of kitchen paper or muslin and squeeze out the juice. Don’t throw away anything.
  • Step 7 Place the rest of the fennel in the blender and add a splash of milk this time. Process until smooth and do the same thing as the previous steps. Here you can throw away the fennel after squeezing.
  • Step 8 Place the egg, sugar and the fennel juice (the one without the milk) in a bowl and mix with an electric mixer until fluffy.
  • Step 9 Heat the cream until just before boiling, then add slowly with the fennel milk to the bowl with the mixer running.
  • Step 10 Place mix in a saucepan and heat while stirring until it has thickened, about 5 minutes. Put the mix in an ice bath or in the fridge to cool.
  • Step 11 Add the mix to your ice cream machine, after it has churned for a bit, add the fennel bits (save a spoonful or two for final plating) left from making the juice.
  • Step 12 For the Salmon Tartare: Mix the red onions and lemon juice in a bowl, and leave for 10 minutes.
  • Step 13 Mix the salmon, chopped dill, mustard, crème fraîche, olive oil, salt, pepper and the onions and lemon juice.
  • Step 14 Plate all the elements with a few twigs of dill and the leftover blended fennel.

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