Lachstatar auf Kartoffel-Creme-Fraiche-Mousse auf weißem Teller

Salmon tartare on potato mousse

40 minutes

Mittel

3 people

A sophisticated dish with tender salmon, creamy potato mousse and delicate aromas of lemon and chives. The combination of raw and smoked salmon creates a harmonious balance of freshness and depth, while the salmon caviar adds a touch of luxury and rounds off the dish perfectly. Ideal for a festive Easter dinner!

Ingredients

For the salmon tartare:
240 g Ora King king salmon fillet
100 g Ora King smoked
salmon fillet
1 organic lemon (zest + 1 teaspoon juice)
½ bunch of fresh chives
Pinch of salt
For the potato-crème-fraîche mousse:
400 g mainly waxy potatoes
20 g butter
2 tbsp crème fraîche (alternatively sour cream)
½ bunch of chives
1 tsp salt
Freshly ground pepper
For the topping & garnish:
30 g Yarra Valley First Harvest
salmon caviar
Freshly ground pepper
For the chive oil:
2 bunches of chives
180 ml of neutral cooking oil

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Prepare the potato crème-fraîche-mousse: Boil the potatoes in their skins in salted water until soft (approx. 20 minutes). Allow to cool slightly, peel and press through a potato ricer. Mix the potatoes with the butter while they are still warm and allow to cool. Stir in 2 tablespoons of crème fraîche, finely chopped chives, salt and freshly ground pepper until a creamy mixture is formed. Set aside.
Prepare the chive oil : Wash the chives, drain thoroughly and chop roughly. Finely puree the chopped chives with the cooking oil in a blender or with a hand blender. Put the mixture in a small saucepan and heat to a maximum of 80°C (do not boil!). Allow to simmer for approx. 5 minutes, stirring occasionally, until the solids settle. Strain the oil through a very fine sieve or coffee filter into a glass. Draining takes about 1 hour - then put the clear, aromatic chive oil to one side.
Prepare the salmon tartare: Skin the raw Ora King salmon fillet and cut into fine cubes. Finely dice the Ora King smoked salmon and mix with the raw salmon. Wash the organic lemon with hot water, finely grate the peel and add about 1 teaspoon of juice. Finely chop the chives and fold in. Season with a little salt and put in a cool place.
Serve: Place a serving ring on a plate. First pour in a layer of potato-crème-fraîche mousse and smooth it out. Then spread the salmon tartare on top and press down lightly. Carefully pull the serving ring upwards.
Either place the salmon caviar directly on the tartare or spread it decoratively on the plate around the tartare with the chive oil. Finish off with freshly ground pepper if desired.

Tip: If you want to make serving easier, you can simply serve the salmon tartare in a small bowl and place the potato mousse next to it as a dumpling. This saves a bit of time and still looks elegant. The chive oil will keep in the fridge for up to a week and can be used in many ways to refine dishes.