Best Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas Smoked Salmon Roll With Tartar Sauce And Lentils Recipes

Salmon Tartar image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds sushi grade fresh salmon, skin removed
1 cucumber
4 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh dill
4 tablespoons finely chopped fresh chives
1 tablespoon capers, coarsely chopped
3 tablespoons lemon juice
6 tablespoons mayonnaise, preferably homemade
12 cherry tomatoes, sliced in half
4 leaves endive, for garnish

Steps:

Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve.
Slice cucumber into very thin (almost transparent) rounds and set aside.
In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice, and mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine.
On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges.

Salmon Tartar image

Provided by Food Network

Yield 6 to 8 appetizer portions

Number Of Ingredients 10

1 pound fresh salmon fillet, all skin and bones removed
4 tablespoons olive oil
2 teaspoons grated ginger
2 tablespoons chopped chives
1/2 teaspoon sea salt
1/2 teaspoon grated white pepper
2 cups finely diced cucumber, seeded but not peeled
3 tablespoons Asian sesame oil
Red oak leaf lettuce
Fresh herb garnish fresh lemon balm preferred

Steps:

Use only the freshest possible salmon for this dish from a reliable source.
This may not be done ahead of time since its flavor, freshness and presentation rely on lastminute preparation and assembly. Always work with an absolutely clean area and plastic gloves would be welcome at this time.
Cut the salmon fillet by hand, using a very sharp knife, into an even dice 1/4-inch thick.
Mix the fish in a bowl with the olive oil, ginger, chives, salt and pepper and let marinate for a few minutes.
Mix the diced cucumber with the sesame oil in a bowl and season lightly with salt and pepper.
Place a wreath of red leaf lettuce around a serving dish. Use a pastry ring to create a layered look
for the final presentation of the tartar. Place the ring in the center of the plate and fill the lower portion of the ring with cucumber salad. Smooth the layer evenly and add a layer of salmon tartar on top of the cucumber. Top the salmon with some fresh herb leaves and serve immediately.
Garnish with chopped chives and finely chopped zest of lemon and lime.

Spicy Salmon Roll image

Provided by Bobby Flay

Time 15m

Yield 1 roll

Number Of Ingredients 7

Steps:

For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.