Whitefish tartare

200 g  lightly salted whitefish
half a pear, cut into cubes
1 tbsp  chopped capers
2 tbsp  chopped dill
2 tbsp  chopped red onion
3 tbsp  crème fraîche
some chopped chives for decoration

Skin the fish and take out the bones with tweezers. Cut it into small cubes.
Mix all the ingredients together and add the crème fraîche. Shape into suitable-sized portions on a plate with a spoon or ring mould and decorate each portion with chopped chives. Sprinkle with black pepper from a mill. Eat with toasted rye bread or dark archipelago bread.

« Back