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Ingredients
4 medium beets, washed and trimmed
1 ½ teaspoons finely chopped fresh chives
1 ½ teaspoons minced tarragon
1 teaspoon Dijon mustard
3 teaspoons finely chopped shallots
6 teaspoons lemon juice
3 drops Tabasco sauce
2 ½ tablespoons extra virgin olive oil
Salt and freshly ground black pepper
8 ounces skinned salmon fillet, cut into very small dice
1 ½ teaspoons finely chopped fresh parsley
Pea shoots for garnish, optional
Nutritional analysis per serving (4 servings)
9 grams carbs; 31 milligrams cholesterol; 234 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 3 grams fiber; 373 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place beets in small roasting pan with ½ cup water. Cover, and cook until tender when pierced with a fork, about 1 hour. Cool, then peel and cut into very fine dice.
- Step 2
In a bowl, combine beets with ¾ teaspoon chives, ¾ teaspoon tarragon, ½ teaspoon mustard and 1 ½ teaspoons shallots. Add 4 ½ teaspoons lemon juice, Tabasco and 1 ½ tablespoons olive oil. Mix well, and season with salt and pepper to taste. Cover and refrigerate.
- Step 3
In a medium mixing bowl, combine salmon, remaining chives, tarragon and shallots. Add parsley and remaining mustard and lemon. Add remaining oil, and season to taste. Mix well, cover and refrigerate until ready to serve.
TO ASSEMBLE:
- Step 4
On each of four serving plates, place ¼ of the beet tartare in the bottom of a 3-inch ring mold. Top with an even layer of ¼ of the salmon tartare. Pat gently to compress. Remove ring molds, and garnish with pea shoots if desired.
Private Notes
Comments
We adapted it as a party appetizer by using a the 2oz cup in a jigger for assembling the tartare. Place onto a light cracker and it’s impressive even bite-sized.