{"id":11092,"date":"2023-03-13T13:56:24","date_gmt":"2023-03-13T12:56:24","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=11092"},"modified":"2025-01-29T13:28:50","modified_gmt":"2025-01-29T12:28:50","slug":"froyasalmon_tartar_med_ristet_rugbrod","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/da\/opskrifter\/froyasalmon_tartar_med_ristet_rugbrod\/","title":{"rendered":"Laksetatar med ristet rugbr\u00f8d"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Tilberedning:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Kog \u00e6ggene til \"smilende \u00e6g\" i ca. 6 min. afh\u00e6ngigt af st\u00f8rrelsen.\nL\u00e6g dem i koldt vand for at stoppe kogeprocessen.\nPil \u00e6ggene, og fjern forsigtigt blommen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Hak laksen meget fint til tatar. Bland lidt salt og peber i. Form \"farsen\" til fire cirkler og l\u00e6g dem p\u00e5 tallerkener. S\u00e6t evt. p\u00e5 k\u00f8l.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sk\u00e6r ca. 4 r\u00f8dbeder (bagt eller sous vide) i sm\u00e5 b\u00e5de. Sk\u00e6r rugbr\u00f8det i stave, og rist det p\u00e5 en pande med lidt olivenolie. R\u00f8r creme fraiche og revet peberrod sammen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Hak dilden groft og blend med ca. 1 1\u20442 dl olivenolie samt 1 spsk. citronsaft til en glat olie.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>L\u00e6g en \u00e6ggeblomme ovenp\u00e5 hver laksetatar.\nPynt med r\u00f8dbede, rugbr\u00f8d og sm\u00e5 klatter peberrodscreme.\nDryp med dildolie og et drys oregano.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":11102,"parent":0,"template":"","tags":[],"class_list":["post-11092","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-forrett"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe\/11092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe\/11092\/revisions"}],"predecessor-version":[{"id":11377,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe\/11092\/revisions\/11377"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/media\/11102"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/media?parent=11092"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/tags?post=11092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}