Sabtu, 09 April 2011

Cucumber cups with salmon tartare


Ingredients (serves 6)

  • 1 x 30cm-long telegraph cucumber, ends trimmed
  • 150g skinless salmon fillet, finely chopped
  • 65g (1/4 cup) sour cream
  • 1/4 red onion, finely chopped
  • 1/2 tsp wasabi paste
  • 2 tsp fresh lime juice
  • Fresh dill sprigs, to serve
  • Lime wedges, to serve
  • Method

    1. Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
    2. Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.
    3. Spoon the salmon mixture among the cucumber cups.
    4. Top with dill and season with pepper. Serve with lime wedges.

    Notes

    • You can make this recipe up to 1 hour ahead. Place on a serving plate and cover with plastic wrap. Store in the fridge.

      Method

      1. Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
      2. Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.
      3. Spoon the salmon mixture among the cucumber cups.
      4. Top with dill and season with pepper. Serve with lime wedges.

      Notes

      • You can make this recipe up to 1 hour ahead. Place on a serving plate and cover with plastic wrap. Store in the fridge.

        Preparation Time

        10 minutes

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