It has been super hot here in Berlin... It is so hard to even think of food. The only thing that came to my mind was Tartare. My flatmate Pia (she is half Norwegian) was stoked when I told her I found some awesome Norwegian Salmon at FrischesParadis, one of my favorite store in Berlin.
We were 4 people eating, including Helena that was in Berlin that day.
If you ask me about the amount of fish per person, I would say that the easiest way to calculate the amount of fish you need is to multiply the amount of people by 150 gr.
So we all started cutting and chatting in this hot day, while cooling down with some Riesling and enjoying some butter-y salmon Tartare.
600 gr of Fresh Salmon, avoid frozen one for uncooked dishes
2 shallots or small onions
100 ml Creme Fraiche
1 tbsp chili cream or peruvian Aji Amarillo paste
2 tbsp capers
1 tsp Olive oil
Salt, Peppers and green herbs or clovers
Cut the fish carefully on dices about 5mm thick. Put the fish on a bowl and keep it cool. Add some salt and olive oil. Cut the shallots as small as u can and the avocados in very thin slices.
Separate the egg yolks, remember you can use the egg whites for breakfast next day. Mix the Crème Fraîche and chili.
Now we need to plate it! I like using a ring for it, but you can use a spoon as well. First layer is the avocado. then add the fish over it. The onions and capers can lay on the side as well as the sauce. The egg yolk should lay over the fish. I added some black pepper and a little salt over the yolk and decorated it with edible clovers. Sprinkle some extra olive oil for an extra oomph and ENJOY!
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.