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This recipe has been taken from the book "Die chilenische Küche", Karla Berndt & Birgit Heitfeld (ISBN: 3-86528-266-0 / Umschau)
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Tártaro de salmón en corazones de alcachofa – Salmon tartar with artichoke hearts |
| 500 g 300 g 100 ml 2 ts. 4 ts. 100 g |
artichoke hearts salmon, without fishbone lemon juice capers olive oil onions, finely chopped Fresh coriander, finely chopped Salt and pepper |
Preparation:
Chop the salmon into small quarters, and then add to other ingredients. Leave the mixture steeping for some minutes. Arrange the salmon tartar on the artichoke hearts and serve cold.
Wine recommendation:
Enjoy this typically Chilean dish with our
ESPIRITU DE CHILE Classic Sauvignon Blanc.
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