Cold-smoked pike tartare

4 portions
  • 300g cold-smoked pike, diced
  • 50 ml home-made mayonnaise
  • Finely diced leek
  • Finely chopped fresh coriander
  • Freshly ground black pepper
  • Salt
  • Chili
  • Leaves of wild herbs and lettuces, to garnish

Dice the cold-smoked fish and place it in a bowl. Add the other ingredients and mix well. Check the flavour. Garnish with leaves of wild herbs and lettuces and serve.

Choose other cold-smoked fish such as salmon or whitefish for this recipe to find delicious new combinations.

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