A festive aperitif treat with earthy depth and maritime elegance
If you are looking for the perfect wine for an elegant reception or an exquisite finger food buffet, this tartare is a real insider tip. The colorful combination of fresh salmon and deep red beet takes the interplay between wine and food to a whole new level. The tartare impresses with its creamy consistency and the fine balance between the earthy sweetness of the vegetables and the salty coolness of the fish. The pumpernickel taler forms a stable and malty-spicy foundation that perfectly absorbs the subtle aromas of the marinade. This dish is particularly popular in modern cuisine, as its bright colors are visually appealing and its taste bridges the gap between rusticity and indulgence. The combination of horseradish sharpness and the freshness of dill creates a complex taste experience that calls for an accompaniment that is both invigorating and structured. These little delicacies are quick to prepare yet offer a touch of luxury for any special occasion where you want to treat your guests to a sophisticated snack.
Ideal wine accompaniment: Riesling Sekt b.A. (Pfalz, Germany)
A Riesling Sekt b.A. is the ideal partner for the beet and salmon tartare on pumpernickel taler. The lively and racy acidity, which is so characteristic of German Riesling, acts as a perfect buffer for the high fat content of the salmon and cleanses the palate after every bite. On the nose, the sparkling wine develops fine nuances of green apple, peach and a subtle brioche note, which harmonizes wonderfully with the malty aroma of the pumpernickel. The fine perlage enlivens the mouthfeel and emphasizes the earthy sweetness of the beet without dominating it. As the salmon often has a silky texture, the sparkling wine provides an animating contrast that emphasizes the freshness of the marinade. Dry ageing ensures that the minerality of the wine brings out the maritime notes of the fish to optimum effect. This pairing is a prime example of a successful synergy in which the effervescence of the sparkling wine enhances the complexity of the tartare. Each glass acts as an elegant frame for the subtle nuances of dill and horseradish, making this aperitif an unforgettable experience.
More wine recommendations for Beetroot and salmon tartare on pumpernickel thaler
Sauvignon Blanc Pfalz QbA (Palatinate, Germany)
A Sauvignon Blanc from the Palatinate has an intense aroma of gooseberry, green bell pepper and fresh herbs, which goes perfectly with the dill in the tartare. The crisp acidity of this wine picks up on the freshness of the lime in the marinade and provides a wonderful lightness. On the palate, the wine is tangy and precise, which ideally balances out the creamy texture of the salmon. The grassy notes of the Sauvignon Blanc in particular find an exciting partner in the earthy beet. It is a very modern choice that impresses with its aromatic expressiveness and puts the tartare in a very fresh, lively light.
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
A Grüner Veltliner from the Weinviertel region is characterized by its famous pepperiness, which harmonizes perfectly with the spiciness of the horseradish in the dish. The spicy herbal aromas and nuances of ripe pome fruit provide a solid basis for the strong pumpernickel bread. With its lively structure and fine minerality, the Veltliner supports the earthy components of the beet without overpowering the delicate salmon. The result is a harmonious interplay of spice and fruit, which, especially in combination with the maritime notes of the tartare, creates a very balanced and rounded taste experience on the palate.
Sancerre AOC (Loire, France)
This classic Sauvignon Blanc from the Loire impresses with its cool, flinty minerality and aristocratic elegance. The taut acidity and fine floral notes of the Sancerre form a noble contrast to the density of the fish dish. The mineral depth of the wine in particular picks up on the saltiness of the salmon and enhances the earthy sweetness of the beet to the highest level. It is a very sophisticated wine accompaniment that literally ennobles the tartare and provides a clear, precise structure. For lovers of French wine culture, this wine offers the perfect balance between freshness and complexity, which harmonizes wonderfully with the refined aperitif.
Chardonnay Napa Valley AVA (California, USA)
A Chardonnay from the Napa Valley, which is often made with a subtle use of wood, offers a fuller alternative to sparkling wine. The buttery notes and aromas of tropical fruit and vanilla harmonize excellently with the richness of the salmon. The full body of the wine can easily compete with the strong pumpernickel and offers a creamy mouthfeel. Despite its opulence, a high-quality Chardonnay from California has enough freshness to keep the beet from feeling heavy. It is a luxurious combination that puts the tartare in a very exclusive light and impresses with a long, melting finish.
Pinot Gris Pfalz QbA (Palatinate, Germany)
A Pinot Gris from the Palatinate offers moderate acidity and a subtle nuttiness that harmonizes phenomenally with the toasted aromas of dark bread. With its aromas of pear and quince, it gently caresses the salmon and gives the beet room to develop. The wine usually has a nice melt and good substance, which makes it a very reliable companion for this tartare. It is very harmonious and unobtrusive on the palate, supporting the fine herbal aromas of the dish without dominating them. An ideal choice for connoisseurs who prefer a soft and round pairing.
The recipe:
Beet and salmon tartare on pumpernickel thaler
Cooking utensils
- 1 Sharp knife
- 1 Cutting board
- 1 Small bowl
- 1 Serving rings (optional)
Ingredients
- 200 g fresh salmon fillet Sushi quality
- 150 g Beet Cooked and vacuum-packed
- 1 Pack of pumpernickel thalers round
- 1 tablespoon crème fraîche
- 1 teaspoon creamed horseradish
- 1 Organic lime Juice and abrasion
- 1 bunch of fresh dill
- Salt and white pepper
- A few capers for decoration
Preparation
PREPARATION:
- Finely dice the fresh salmon.
- Cut the beet into equally fine cubes.
- Wash the dill, shake dry and chop finely.
- Arrange the pumpernickel taler on a platter.
COOKING STEPS:
- Carefully mix the salmon and beet in a bowl.
- Fold in the crème fraîche and horseradish.
- Add the chopped dill to the tartare.
- Refine with lime juice and a little zest.
- Season carefully with salt and white pepper.
- Leave the mixture to infuse in the fridge for approx. 10 minutes.
DIRECTIONS:
- Spoon the tartare onto the pumpernickel taler using two teaspoons or a small serving ring.
- Do not press the taler too flat.
- Garnish with a caper and a small sprig of dill.
- Serve immediately so that the bread remains crispy.
SUPPLEMENTS:
- A small dollop of honey-mustard dressing
- Fresh radish slices
- A few dabs of wasabi mayonnaise
