Smoked salmon tartare with crispy nori

Good Morning!! That soon is New Year's Eve, what are you going to prepare for dinner? We believe that we will choose one more year to set up a good table of snacks Let them be colorful and different, and we will leave other longer elaborations such as roasts and others for the meal of day 1. But, before going with today's recipe, I wanted to THANK YOU to all of you who have already bought the Solidarity Cookbook for Blogging & Cooking. From Thermorecetas We are very proud to be part of this solidarity initiative in which they have participated 35 of the best bloggers Spanish cuisine such as Alma Obregón, Velocity Cuchara, Javi Recetas, Lazy Blog, and many more !! It is a digital cookbook that it only costs 5 euros And with the proceeds it will be possible to help many families in Ethiopia to overcome poverty, what more could you ask for? In addition, I guarantee that the cookbook is spectacular, some fabulous recipes and some scandalous photos? If you dare to buy it or give it away just click here. (I have given it to several relatives and they have been delighted !!)

Well now let's go with today's recipe, which we can say is a use recipe. Surely this Christmas you have used smoked salmon (we love it at home!) And perhaps you have left over. Well, if you want to make a different version of the classic tostas, here is this tartare. In addition, it is perfect for those who do not like raw fish, they no longer have an excuse to have a delicious tartare!

And to give it a different touch we have made some crunchy nori seaweed which for my taste has been something spectacular !! Did the crunchy ones run out before the tartar? LOL

Smoked salmon tartare with crispy nori

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Taking advantage of a little smoked salmon we created this delicious salmon tartare with crunchy nori seaweed, ideal for party dinners!

• Irene Arcas

• Kitchen: Modern
• Recipe type: Fish
• Calories: 175
• Rations: 4-6

• Cooking time: 15M
• Total time: 15M

Ingredients

For the salmon tartare:

• 200 g smoked salmon
• 1/2 sweet chives
• a few strips of chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon light mustard
• 1 large tablespoon of lemon juice
• 1 teaspoon mild soy sauce
• 1 teaspoon ground ginger
• a few turns of white pepper

For the crunchy nori seaweed:

• 4 sheets of nori seaweed
• olive oil
• 30 g of water
• a pinch of wasabi paste
• Sesame seeds

Preparation

1. Chop the smoked salmon fine with a knife and put it in a bowl.

2. We put all the ingredients in the glass except the salmon. We shred 20 seconds, speed 5. We lower the remains of the lid and walls and repeat the operation 20 seconds, speed 5.

3. Add the marinade to the salmon and stir well. We let it rest in the fridge while we prepare the crunchy nori.

4. We preheat the oven to 120º.

5. We dissolve a pinch of wasabi paste in the water.

6. We put a sheet of parchment paper and put a sheet of nori. We brush it with wasabi water. Cover with another sheet and brush with olive oil. We sprinkle sesame seeds.

7. We do the same with the other two nori sheets that we have.

8. Cook in the oven for 10 minutes. We take out and let cool.

Notes

We can use fresh salmon if we want. We are using smoked salmon as a recipe for use or for those who do not consume raw fish. [br][br]Both the tartare and the crispy seaweed can be prepared in advance. As the seaweed cools, it gains texture and becomes crunchy. We can season them with sesame seeds, garlic powder, brush them with water and a pinch of wasabi, flaked salt... [br][br]If you don't like wasabi, use only the water to brush the seaweed leaves.