Home Recipes Salmon tartare with toasted rye bread Salmon tartare with toasted rye bread 25 min Easy Appetisers Instructions Avoid the screen going to sleep Do this: Boil the eggs to "smiling eggs" for approx. 6 min depending on size. Place in cold water to stop the cooking process. Peel the eggs and carefully remove the yolk. Finely chop the salmon into small pieces. Mix in a little salt and pepper. Shape the salmon into four circles. Cut approx. 4 beetroot into small boats. Cut the rye bread into sticks and toast in a pan with a little olive oil. Mix together the sour cream and grated horseradish. Roughly chop the dill and blend together approx. 1 1⁄2 dl olive oil and 1 tbsp lemon juice to a smooth oil. Place each salmon tartare on a plate and place an egg yolk on top. Garnish with beetroot, rye bread and small dollops of horseradish cream. Drizzle with dill oil and a sprinkle of oregano.
