Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Spicy salmon tartare on a bed of raw scallop
  • img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Spicy salmon tartare on a bed of raw scallop
  • Spicy salmon tartare on a bed of raw scallop
    1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 3.40 out of 5)
    Loading...Loading...
    By Andreas Viestad

    Spicy salmon tartare on a bed of raw scallop

    Print Friendly
    Share
    Print Friendly

    This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. The scallops and the raw salmon must be sushi quality. If not, use smoked salmon.

    Serves 4 as a starter

    PREPARATION:

    • 1

      Using a pestle and mortar, grind coriander seeds, mustard seeds, pepper, garlic, and salt into a semi-coarse paste.

    • 2

      Arrange the scallop slices on four serving plates, so they cover as much of the plate as possible. Cover with foil and put in the fridge while making the tartare.

    • 3

      Mix the salmon, gravlaks and spice mixture along with mustard, capers, and olive oil. Add lime zest and lime juice. Fold together until mixed.

    • 4

      Carefully place an open, circular mold on top of each plate arranged with sliced salmon. Fill each mold with salmon tartare. Carefully remove the molds, and serve right away.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop and tagged , , , , . Bookmark the permalink.
  • Comments

  • Related articles

  • This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. The scallops and the raw salmon must be sushi quality. If not, use smoked salmon.

    Serves 4 as a starter

    PREPARATION:

    • 1

      Using a pestle and mortar, grind coriander seeds, mustard seeds, pepper, garlic, and salt into a semi-coarse paste.

    • 2

      Arrange the scallop slices on four serving plates, so they cover as much of the plate as possible. Cover with foil and put in the fridge while making the tartare.

    • 3

      Mix the salmon, gravlaks and spice mixture along with mustard, capers, and olive oil. Add lime zest and lime juice. Fold together until mixed.

    • 4

      Carefully place an open, circular mold on top of each plate arranged with sliced salmon. Fill each mold with salmon tartare. Carefully remove the molds, and serve right away.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • File not writeable: /var/www/html/prod.pingbull01.com/wp-content/plugins/special-recent-posts-pro/cache/NzA0MG5vSU1HXzA5MjItNjMweDQyMA==.jpg
    Problem detected on file: /var/www/html/prod.pingbull01.com/wp-content/uploads/sites/118/2016/06/IMG_0922.jpg
    File not writeable: /var/www/html/prod.pingbull01.com/wp-content/plugins/special-recent-posts-pro/cache/NzA0MG5vSU1HXzA4MjQtNjMweDQyMA==.jpg
    Problem detected on file: /var/www/html/prod.pingbull01.com/wp-content/uploads/sites/118/2016/06/IMG_0824.jpg
    File not writeable: /var/www/html/prod.pingbull01.com/wp-content/plugins/special-recent-posts-pro/cache/NzA0MG5vSU1HXzA4MTItNjMweDQyMA==.jpg
    Problem detected on file: /var/www/html/prod.pingbull01.com/wp-content/uploads/sites/118/2016/06/IMG_0812.jpg
    File not writeable: /var/www/html/prod.pingbull01.com/wp-content/plugins/special-recent-posts-pro/cache/NzA0MG5vSU1HXzA4OTctMS01ODZ4NDIw.jpeg
    Problem detected on file: /var/www/html/prod.pingbull01.com/wp-content/uploads/sites/118/2016/06/IMG_0897-1.jpeg

    Recent Recipes