Tartare is healthy and tasty and can be combined with lots of vegetables. With tartare you can also do special things as a snack or with a meal. Some recipes that can of course be varied, salmon tartare or beef tartare.
Beef tartare with garlic
Ingredients
- 500 grams of beef tartare
- 1 tablespoon of capers
- chives
- 1 tablespoon of liquid gravy (preferably with onion and garlic)
- pepper and salt
- dry sherry
- 25 g butter
- 2 teaspoons of mustard
Prepare
Cut the chives well into small pieces and mix with the tartare together with the capers. Make slices of it and put it on the fire with the liquid gravy and season it with some pepper and salt. Let it cook for about 8 minutes and turn every now and then.
When the tartare is good, loosen the gravy and any remaining residue and mix with some dry sherry. Add some chives and the mustard and mix well over a low heat.
Serve the tartare with small potatoes and spinach or broccoli.
Salmon tartare +
Ingredients
- 450 grams of smoked salmon
- 2 tablespoons of olive oil
- 1 tablespoon of yogurt
- 1 tablespoon of mustard
- cocktail onions
- chopped chives
- pepper and salt
- 3 potatoes
- 2 carrots
- 3 stumps of broccoli
- 1 leek
- onion rings
Preparation
First make the salmon completely small with a suitable knife and then add some chopped chives, salt and pepper to taste, mustard, yogonnaise and some halved cocktail onions. Mix all ingredients well.
Then clean the vegetables and deep-fry them with the potatoes (do not remove the skin, only clean the potatoes). A light crust should develop. Sprinkle some salt and pepper on top and when they have cooled slightly place on the plate with the salmon tartare. Finally, chop some cocktail onions and some crushed chives on top.
Beef tartare in a rolling pin
Ingredients
- 550 grams of beef tartare
- 1 teaspoon of coarse mustard
- 5 sheets of puff pastry
- 150 grams of light herb cheese
- 2 tablespoons of semi-skimmed milk
- pepper and salt
Preparation
Season the tartare with salt and pepper and wash mustard and make balls or ovals. Then make an even mixture of the milk and herb cheese and spread this over the puff pastry (after thawing). Then put the tartare on top and roll it up (if balls, it can be kept closed). Place it on the baking tray at about 200 degrees for about 20 minutes.
Small balls can be used as an extra snack and a normal size is fine with a meal with crumbly potatoes with a fresh vegetable.