2023 Riesling Winzersekt dry

Ingredients

• 250 gSalmon fillet (sushi grade)
• 150 gBrioche (loaf)
• 1 pieceShallot
• 1 pieceOrganic lime
• 0,5 bunchDill (fresh)
• 1 tspCapers
• 30 gButter
• 1 tbspOlive oil
• 1 pinchSea salt
• 1 pinchWhite pepper

Preparation

1. 1Gently rinse the fresh salmon, pat dry with paper towels, and cut into very fine, uniform cubes.
2. 2Peel the shallot and dice it very finely; wash the dill, shake dry, and finely chop.
3. 3In a bowl, mix the salmon cubes with shallots, dill, olive oil, lime juice, and a little fine zest. Season to taste with a pinch of salt and white pepper.
4. 4Cut the brioche into slices approximately 1 cm thick, then cut into bite-sized squares or circles.
5. 5Melt the butter in a pan over medium heat and toast the brioche pieces until golden brown and crispy on both sides.
6. 6Distribute the well-chilled salmon tartare onto the still-warm, crispy brioche crostini and garnish with a small sprig of dill if desired.