Smoked fish tartare
Allergens:
Ingredients for 5 portions
Calculate portions
Wild asparagus
0.042 kg
Clams
0.042 kg
Coarse salt
0.2 kg
Sunflower oil
0.1 l
Vinegar
0.004 l
Table salt
0.417 g
Elaboration
- The tartare can be made with different types of smoked fish. For instance, salmon, Atlantic horse mackerel, cod, etc. All of them must be finely chopped.
- Boil the wild asparagus with plenty of salted water and cut it in small slices.
- Open the steamed clams and chop them.
- Mix all the ingredients and dress the dish with the vinaigrette.
- To finish it off, shape the tartare with a ring mould or a spoon.
Nutritional information (1 portion)
Energy
125.32
kcal
Carbohydrates
0.6
g
Proteins
4.53
g
Lipids
11.62
g
Fiber
0.14
g
Saturates
1.64
g
Monounsaturated fatty acids
7.55
g
Polyunsaturated fatty acids
2.18
g
Cholesterol
11.28
mg
Calcium
10.13
mg
Iron
0.56
mg
Zinc
0.36
mg
Vitamin A
25.81
ug
Vitamin C
3.86
g
Folic acid
4.01
ug
Salt (Sodium)
1603.3
mg
Sugars
0.49
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Finger foods
- Legumes
- Meats
- Pizzas, patty
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Birds
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed