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 Share The link has been copied to the clipboard 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.
