300 g ground meat (pork and/or beef)
300 g leek
375 ml water
200 g cream
30 g butter
1 heaping tbsp. dried vegetable broth
1 TL cornstarch
How do you spot a fresh artichoke? Easy: it should be heavy, look good and have no brown spots. The leaves should not be loose and the tips must be green and crunchy.
In contrast to chicken breast meet, chicken leg meat is more flavourful, juicier and has a better texture. Additionally, drumsticks are less expensive.
Both types of salmon and the crème fraîche must be chilled for the preparation process!
Finely dice the salmon steaks and place them in a bowl.
Wash the lime in hot water, grate the peel, put it aside and squeeze the juice from the lime.
Dice the smoked salmon and cut the spring onions into rings.
Put the crème fraîche, half of the lime juice, a pinch of Wasabi, pepper and salt into the mixing container and mix at level 2 for 20 sec.
Put the Wasabi-crème fraîche mixture into a small bowl and season to taste. You do not need to clean the mixing container.
Put the spring onions, grated lime peel, the other half of the lime juice, olive oil, agave syrup and the diced smoked salmon into the mixing container and mix at level 3 for 10 sec.
Add this mixture to the diced salmon steaks, add 1 tsp. Wasabi-crème fraîche and season to taste with salt and pepper.
Lightly oil the inner surface of a rectangular or round (ø 6 – 8 cm) appetizer mould and set it in the centre of a large plate. Fill it with the salmon tartar, press the tartar lightly into the form and carefully remove the mould. Spoon some Wasabi-crème fraîche onto the tartar and garnish liberally with cress. Dab the rest of the crème fraîche around the tartar and use a spoon to draw it into small lines. This dish is served with a baguette. Sesame-crusted white bread from a Turkish baker also tastes delicious.
The quicker you serve the tartar, the better. This will ensure it has precisely the right temperature. If you’ve stored it in the refrigerator, don’t serve immediately, but take it out to warm up 20 minutes beforehand…
Lettuce leaves are pretty sensitive, so don’t drown them in dressing when marinating. Less is more. Avoid pepper completely – it doesn’t complement the salad’s flavours.