{"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_with_toasted_rugbread","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/froyasalmon_tartar_with_toasted_rugbread\/","title":{"rendered":"Salmon tartare with toasted rye bread"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Do this:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Boil the eggs to \"smiling eggs\" for approx. 6 min depending on size.\nPlace in cold water to stop the cooking process.\nPeel the eggs and carefully remove the yolk.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finely chop the salmon into small pieces. Mix in a little salt and pepper. Shape the salmon into four circles.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>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.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Roughly chop the dill and blend together approx. 1 1\u20442 dl olive oil and 1 tbsp lemon juice to a smooth oil.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place each salmon tartare on a plate and place an egg yolk on top.\nGarnish with beetroot, rye bread and small dollops of horseradish cream.\nDrizzle with dill oil and a sprinkle of 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\/en\/wp-json\/wp\/v2\/recipe\/11092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11092\/revisions"}],"predecessor-version":[{"id":11377,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11092\/revisions\/11377"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/11102"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=11092"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=11092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}