1. Peel the onions. Snip the chives. Set aside.
2. Put the onions in the main bowl with the metal blade and pulse 3 times.
3. Deseed the peppers, remove the white pith, and cut into pieces.
4. Add the peppers to the main bowl and pulse 4 times.
5. Chop the salmon into large pieces and add to the main bowl along with the capers
and chives. Pulse 4 times.
6. Open the lid and pour in the olive oil and freshly-squeezed lemon or lime juice.
Season with pepper. Pulse 1-2 times.
7. Lightly grease a mould, a fill with the chopped salmon. Once set carefully remove
the mold.
8. Serve immediately with toast.
Salmon tartare
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
15 min 15 min 20 min 30 min
EQUIPMENT
Food ring / cutter (optional)
Raw salmon
400g 800g 1.1kg 1.5kg
Lemons or limes
1234
Olive oil
2 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches chives
1122
Red and yellow peppers
1122
Capers
2 tbsp 4 tbsp 6 tbsp 8 tbsp
Onions
1233
Pepper
86
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