My sister and her family have been visiting recently. It was so nice to spend some days with our little ones - her son is just two months younger than our Julie. Luckily we got spoiled with the nicest spring weather: pure sunshine, bright and crisp days, which we enjoyed to the fullest.
And finally, after the long winter months we craved something light and fresh for lunch. I am not a big lunch eater and usually just snack on some fruits or a little sandwich. But that day, we went for a long walk and knew we would be hungry and wanting a "real" lunch. We quickly decided on one of our favorites, my brother-in-law's specialty, a fresh salmon tartare. It's a great appetizer or makes a good summer lunch, served with fresh greens and a fresh baguette.
1/2 lb. ultrafresh salmon filet
1/4 lb. smoked salmon (lox)
1 cup creme fraiche
1 organic lemon (juice and zest)
4 tablespoons grated horseradish
salt and pepper
fresh dill for garnish
1. Chop fresh salmon and mix with juice and zetts of half a lemon, 2 tablespoons horse radish and some salt and pepper. Put in the refrigerator for about 4 hours.
2. Chop smoked salmon, add to fresh salmon mix, add 1 tablespoon creme fraiche. Put in refrigerator for another 20 minutes.
3. Prepare the topping by mixing the rest of creme fraiche, juice of half a lemon and 2 tablespoons horse radish.
4. Serve tartare with a dollop of the topping and garnish with fresh dill.