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Wine with food: Beet and salmon tartare on pumpernickel tartare with Riesling sparkling wine.

Beet and salmon tartare on pumpernickel thaler

The beet and salmon tartare on pumpernickel tartare is the perfect symbiosis of earthy rusticity and fine seafood cuisine. The bright red color of the beet combined with the delicate orange of the salmon makes this finger food a visual highlight on any plate. Marinated with lime, horseradish and fresh dill, the tartare offers a complex interplay of sweetness, acidity and subtle spiciness. Served on small slices of pumpernickel, it is an uncomplicated but luxurious appetizer that goes perfectly with a glass of Riesling sparkling wine.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, Finger food
Cuisine Fusion, Modern-German
Servings 2 Servings
Calories 310 kcal

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

Nutritional values per portion

Calories: 310kcalCarbohydrates: 18gProtein: 22gFat: 16g
Keyword Aperitif, Beet, Festive, Finger food recipe, Fish starter, Pumpernickel, Riesling sparkling wine, Salmon, Tartar, Wine with food
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