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Salmon Tart And Ham With Artichoke Cream And Field Herbs

ingredients

servings

5

Capers

1 teaspoon

Water

200 mL

Leeks

1 half

Parsley

1 sprig

Fennel seeds

1 teaspoon

Black pepper

to taste

Iodized salt

to taste

Lemons

2 unit

Artichokes

400 grams

Beets

100 grams

Spinach

150 grams

Chicory

150 grams

Prosciutto, lean ham

400 grams

Smoked salmon

400 grams

second courses from Italy

Salmon Tart And Ham With Artichoke Cream And Field Herbs

Salmon Tart And Ham With Artichoke Cream And Field Herbs

with meat with fish source of B vitamins source of C vitamins source of D vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salmon Tart And Ham With Artichoke Cream And Field Herbs

I decided to prepare recipes that combine creativity, taste and calories together Here is the perfect recipe for a low-calorie meal with very little carbohydrates

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 1

step 1

Wash and clean artichokes, field herbs. Slicing the leek.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 2

step 2

In a non-stick casserole put artichokes, field herbs, half of the leek and water and cook for about 30 minutes.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 3

step 3

Apply salt and pepper and make a cream with your dough mixer. Rest for about an hour.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 4

step 4

At this point, take the slices of smoked salmon and cut them roughly with the tip of a sharp knife. Place it in a bowl and repeat the same operation with lean raw ham.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 5

step 5

Wash the organic lemons well, dry them and put them on with all the peel. Once this step is over, squeeze the juice of both.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 6

step 6

Wash the parsley and finely chop it together with half the leek that you set aside.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 7

step 7

Season the salmon and ham with lemon juice, fennel seeds, parsley, leek and a sprinkle of black pepper. Let the salmon and ham roll over for 30 minutes in the fridge

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 8

step 8

Take 4 large enough capsules and pour two loaves of artichoke cream and field herbs.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 9

step 9

With the help of a coppapasta, I used it square to create a play of shapes, go to form a parallelepiped with your tartare.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 10

step 10

Gently pull the tartare from the cuttlefish and place it gently on the cream.

Salmon Tart And Ham With Artichoke Cream And Field Herbs step 11

step 11

Decorate the tartare with lemon zest and a central capper.

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