\n<\/p>\n

\nI have just returned from a vacation in Brazil, where I am always happy to see dear friends. I admit it, it’s always the same thing: I eat too much and drink too much! But it’s so good! In Belo Horizonte, which is not very close to the sea, we tasted this salmon tartar in a restaurant that I like very much, and I liked it very much right away. I wrote down on a piece of paper all the ingredients I could find and when I got home, I started cooking right away. I had already proposed you a recipe of salmon tartar on the blog HERE<\/a>, as well as another one with mango and avocado in my book “le grain de sel” but this one is quite different, with capers, red onions…<\/div>\n<\/div>\n

\n<\/div>\n

<\/a><\/a><\/p>\n

\n<\/p>\n

\nRecipe for 2 people:<\/div>\n

\n<\/div>\n

300g of very good quality salmon steak<\/span><\/b><\/li>\n

3 tablespoons of olive oil<\/span><\/b><\/li>\n

1 small tablespoon chopped red onion<\/span><\/b><\/li>\n

1 tablespoon of sesame seeds<\/span><\/b><\/li>\n

1 small tablespoon of capers<\/span><\/b><\/li>\n

1 teaspoon caper juice (directly in the jar)<\/span><\/b><\/li>\n

1 teaspoon of soy sauce<\/span><\/b><\/li>\n

a few sprigs of finely chopped chives<\/span><\/b><\/li>\n

balsamic vinegar cream (easily found)<\/span><\/b><\/li>\n<\/ul>\n
<\/p>\n
\nFor salmon, it is obvious that the better the quality of the salmon you use, the better the final result, especially if you eat it raw. Ask your fishmonger to remove the bones. <\/div>\n<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\nFor the skin, a small cut from underneath and everything comes off easily.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nClean the salmon well with a paper towel to remove any small scales. <\/div>\n
\nThen cut it into not too small pieces. Here we want small bites. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nHop in the bowl!<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPour in the olive oil. This may seem like a lot of olive oil, so you can use less. I must admit, I put a little more in! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nCut a quarter of a red onion into very small pieces.<\/p>\n
\n <\/a><\/div>\n
\nPut a small tablespoon of it.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nSesame. I put a mixture of black and white sesame here. Of course, you can also use roasted seeds. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nCut the capers into pieces and pour them into the bowl.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nAdd a teaspoon of juice from the caper container. It is finally vinegar that plays the role of lemon. I only use a little of this juice, because I wanted a very mild tartar. Pour in the soy sauce as well. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAnd finally the chives.<\/p>\n
\n <\/a><\/div>\n
\nA small turn of the spoon to mix well and it is already finished. You can put it in the fridge until you are ready to serve.<\/p>\n
\n <\/a><\/div>\n
\nAll that’s left to do is enjoy!
\nTo serve, drizzle with balsamic vinegar cream.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
I have just returned from a vacation in Brazil, where I am always happy to see dear friends. I admit it, it’s always the same thing: I eat too much…<\/p>\n","protected":false},"author":1,"featured_media":44705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438],"class_list":["post-279235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279235"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279235\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/44705"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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