Ingredients
- For the salmon tartare
- 150 g salmon (sashimi quality), diced
- 1 spring onion, cut into rings
- 1 tsp soy sauce
- 1 tsp Mirin
- ½ tsp sesame oil
- ½ lime, juice & zest
- For the quark salsa
- 250 g LUXLAIT fromage blanc à la crème
- 2 avocados
- ½ lime, juice & zest
- Chives
- Dill
- Salt & pepper
Instructions
- In a salad bowl, mix the diced salmon, spring onion, soy sauce, Mirin and sesame oil. Season with pepper. Mix and leave to marinate in the fridge for one hour.
- Cut the avocados in half and remove the pits. Remove the flesh from one avocado and place in a bowl. Mash the flesh with a fork and mix with the quark, lime zest and juice, chopped herbs and a little salt and pepper.
- Place the other avocado halves on a plate and fill them with a spoonful of salmon tartare. Serve immediately with the avocado and white cheese herb sauce on the side.
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