Tartar of Scottish Wild Salmon with Cream Horseradish, Fried Giant Prawn and Cucumber Foam

Ingredients

Yield:

Serves 4

• Tartar

  • 300 g filet of salmon
  • 1/4 peeled cucumber
  • 3 big shallots
  • 2 big red apples
  • juice of 1/2 lemon
  • 1 tablespoon crème fraîche
  • 80 g fleur de sel  (type of Sea salt)
  • 40 g white pepper
  • Dill to taste

• Cream horseradish

  • 100 g whipped cream
  • 60 g freshly grated horseradish
  • 1 splash of lemon juice
  • 1 pinch of salt

• Giant prawns

  • 4 giant prawns
  • 20 g butter
  • 1 garlic clove
  • Olive oil to fry
  • salt

• Cucumber foam

  • 1/2 Cucumber
  • Dill -to taste, fleur de sel, white pepper
  • 10 g lecitin

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

1 Hour

1. For Tartar

   • Cube the salmon, cucumber, shallots and apples.
   • Put everything into a bowl and mix it carefully with crème fraîche and lemon juice.
   • Season with salt, pepper and dill.

2. For Cream horseradish

   • Mix and blend all ingredients into a consistent mixture.

3. For Giant Prawns

   • Season the prawns and fry them in olive oil.
   • Crush/mince the garlic and put it on the prawns.
   • Turn the prawns and add the butter.

4. For Cucumber foam

   • Extract the juice from the cucumber with an electric juicer.
   • Season the juice with the dill, fleur de sel and pepper.
   • Stir in the lecitin with an immersion blender.