The classic tartar sauce is served with fried, boiled or baked fish and seafood. A great idea is to put the fish directly into the sauce and spread it over the croutons. It looks very appetizing, and the taste is incredibly delicate and at the same time spicy and pungent.
It is necessary
- - 1 baguette;
- 1/4 cup peanut butter
- - 300 g fillet of lightly salted salmon;
- - 1 cucumber;
- - 1/2 avocado;
- - ½ red onion;
- - 1 tablespoon of chopped fresh dill;
- - 1 tablespoon of fresh lemon juice;
- - 2 teaspoons of wasabi;
- - a pinch of salt.
Instructions
Step 1
Preheat a grill pan over high heat. Cut the baguette into slices. Spread peanut butter on both sides and grill on both sides for 1 minute until golden brown. Remove the croutons from the pan and set aside.
Step 2
Cut the salmon fillet into small cubes. Peel the avocado, cut in half, remove the pit, and cut the flesh into the same pieces as the fish. Peel the cucumber and red onion, cut into small pieces.
Step 3
Place vegetables, avocado and fish in a large deep bowl. Add chopped dill and mix all ingredients gently.
Step 4
Use a fork to beat the remaining butter. Add freshly squeezed lemon juice and wasabi. Place the sauce in a bowl of salmon and stir gently. Season with salt to taste.
Step 5
Place one spoonful of salmon tartare on each grilled crouton and serve immediately.
