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Home Salmon tartare salad

Salmon tartare salad

Recipes Side dish Salads Easter Easter dinner Summer

What lovely weather we've been having lately, right? Long summer evenings in the garden and everything thrown on the barbecue. This salad is so tasty, full of flavour and healthy that you'll almost forget the grilled meat and the baguette!

Recipe

Salmon tartare salad

perfect for the BBQ

Course	Side dish
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	25 min
Total	25 min

Equipment

Large serving bowl
Sharp chef's knife
2 small bowls
Pot
Small saucepan

Ingredients

Large bag of arugula
400 g smoked salmon
Bunch of green asparagus
1 cucumber
5 eggs
2 shallots
200 ml low-fat yogurt
1/2 lemon
A generous handful of fresh mint
Small handful fresh parsley
Salt & pepper
Olive oil

Salmon tartare salad

Wash the asparagus, trim off the woody ends and cut them on the diagonal into pieces of about 2 cm. Put a pan with plenty of water on the heat and add a good pinch of salt. Add the asparagus, bring the water to a boil, let it cook for only 30 seconds and then remove the asparagus from the water. Afterwards rinse them under cold tap water.
Wash the cucumber, cut it in half and then into diagonal slices, just like the asparagus. Cook the eggs until they're just shy of hard (or to whichever doneness you prefer on a salad).
Now make the salmon tartare: finely chop the shallots into very small dice. Take a small amount of the mint and chop it finely.
Mix the finely chopped salmon, shallots and mint together in a bowl with a little olive oil, salt and pepper.
Finally make a quick dressing: chop the remaining mint and the parsley finely. Squeeze the lemon and combine the juice with the yogurt and fresh herbs in a small bowl. Season with salt and pepper. The dressing is fairly loose — that's how it should be.
Let's assemble the salad: start by filling the bowl with arugula. Then arrange the asparagus and cucumber on top. Spread the salmon tartare over that and finally place the eggs (nicely cut into wedges) on top. Drizzle some dressing over it and serve the rest on the side. Enjoy!

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This salmon tartare salad is a fresh, light dish that fits perfectly with a summer lunch or a light dinner. The combination of smoked salmon, crisp asparagus and a creamy yogurt dressing makes this dish both flavorful and nourishing. Serve the dressing on the side so everyone can decide how much they want to use.

Want to change the dish a bit? You can replace the smoked salmon with fresh salmon that you finely chop yourself, or experiment with other herbs like tarragon or chives. The yogurt dressing is also lovely as a dip for raw vegetables or as a sauce with another fish dish. That way you get more out of this simple base recipe.

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