Salmon tartare with red onions, dill, sour cream, horseradish mousse, and lemon zest. Topped with black coral chips, sour cream, and Oscietra caviar. Served on a blini and enjoyed with a glass of champagne.
Preparation:
- Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This keeps the fish cold during preparation.
- Using a knife, dice the salmon into small cubes and place them in the chilled bowl as you go.
- In a small bowl, mix together the red onions, dill, sour cream, and horseradish mousse until creamy.
- Season with salt (be careful with salt as the salmon and caviar are salty) and pepper, and mix thoroughly.
- Serve immediately on a blini and add two or three slices of salmon under the tartare as desired.
- Top the tartare with sour cream and 1-2 teaspoons of Oscietra caviar.
- Enjoy with a tall glass of champagne.
Recipe created by Darko Nenadovic, Chef at Edelweiss Catering, a leading caterer in Rapperwil.
