The salmon and green apple tartare is an unusual appetizer, but with a character that will surprise you thanks to the mix of flavors. All enriched with a tomato jelly to complete the dish
- Difficulty: Easy
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 10.6 oz Salmon (fresh frozen)
- 2.1 oz apple (green)
- as needed Lemon juice
- as needed Fine salt
- as needed Black pepper (ground)
- as needed Olive oil
- as needed Chives (chopped)
- 3.5 oz Tomato pulp
- 0.1 oz Gelatin sheets
- 1 tsp Lime juice
- as needed Sugar
Preparation
To start, it’s best to prepare the tomato jelly, as the cooling time is long.
Soften the gelatin sheets in a bowl with cold water.
In a saucepan, put the tomato pulp, as soon as it heats up, add the squeezed gelatin, pepper, salt, oil, lime, and sugar. Mix well and turn off the heat.Line a baking sheet with parchment paper, pour the mixture into 4 pastry rings about 3 inches in diameter, it should be very thin and let it cool in the refrigerator for about 2 hours.
For the tartare, cut the salmon and apple into small pieces. Now put everything in a bowl and season with lemon juice, pepper, oil, chives, and a little salt. Let it rest in the fridge for about 15 minutes.
To finish, place the pastry ring on a plate, put the tartare inside, remove the pastry ring and gently place the tomato jelly on top.
Notes
The freezing procedure is necessary before consuming any type of raw fish.
This procedure should not be confused with freezing, where the fish is brought to temperatures of 23/14°F slowly, nor with quick freezing, where the fish is brought to temperatures of 0°F quickly.
With the freezing process, the fish must be treated in the blast freezer (similar to a freezer) which allows it to reach temperatures between -4 and -40°F very quickly, for a time ranging from a few hours to a few days.
Only in this way can the larvae of a parasite called Anisakis simplex be destroyed, which if ingested can cause very serious intestinal damage, up to surgical removal of the part of the intestine infested by these worms.
Since the tomato jelly has a strong flavor, those who do not like it can simply enjoy the salmon and green apple tartare.
