Classical tartare sauce is served to the fried, boiled or baked fish and seafood. The remarkable idea - to put fish directly in sauce and to smear it on toasts. The flavor — looks very appetizingly, and incredibly delicate and at the same time juicy and sharp.
It is required to you
- - 1 baguette;
- - 1/4 glasses of peanut butter;
- - 300 g of fillet of a light salted salmon;
- - 1 cucumber;
- - 1/2 avocados;
- - ½ red bulbs;
- - 1 tablespoon of the crushed fresh fennel;
- - 1 tablespoon of fresh lemon juice;
- - 2 teaspoons of wasabi;
- - salt pinch.
Instruction
1. Warm a frying pan grill on strong fire. Cut a baguette on slices. Smear everyone from two parties with peanut butter and roast on a grill on both sides within 1 minute till golden color. Remove toasts from a frying pan and put aside.
2. Cut some fillet of a salmon a small cube. Peel avocado, cut in half, remove a stone, and cut pulp the same pieces as fish. Clean a cucumber and red onions from a thin skin, cut with small pieces.
3. Put vegetables, avocado and fish in a big deep bowl. Add the crushed fennel and accurately mix all ingredients.
4. By means of a fork shake up the remained oil. Add fresh lemon juice and wasabi. Put sauce in a bowl with a salmon and carefully mix. Season with salt to taste.
5. Put on one spoon of tartare sauce with a salmon on everyone to a toast, roasted on a grill, and at once give to a table.