Ingredients for 12 pieces:
4 slices of pumpernickel (approx. 180 g)
2 tablespoons butter
12 edible muffin cups (e.g. backletts from Küchle)
1 finger-length piece of lemongrass
2 tsp. oil
1 spring onion
200 g mango (pulp)
250 g smoked salmon
some chopped fresh coriander
some salt
pink berries (crushed)
spring onion for garnish
Preparation:
1. Crumble pumpernickel in an electric shredder. Heat butter in a frying pan. Briefly toast the pumpernickel in it. Allow to cool slightly. Divide pumpernickel among edible muffin cups and press up the sides with the back of a spoon.
2. Rinse lemon grass and chop very finely. Heat the oil and briefly sauté the lemongrass in it. Clean, rinse and chop the spring onion very finely. Dice the mango and salmon finley as well.
3. Mix salmon with lemongrass, spring onion, mango and coriander. Season with salt and pink berries. Pour salmon tartare into the edible muffin cups. Serve immediately with finely chopped scallions.
Preparation time approx. 25 minutes
Nutritional values per piece approx.:
Calories: 97
Joule: 406
Protein: 5,2 g
Fat: 3,7 g
Carbohydrates: 8 g
Tip: Spring Onion Deco. Slice spring onion lengthwise into very fine strips. Fill a bowl with a few ice cubes and cold water and add the scallions. In the ice-cold water, the spring onions will curl into
spring onions curl into pretty, decorative curls. The ideal decoration for garnishing.
(FoodCentrale by ddp images)
