Salmon rolls with Tartare

4 people


150 g of Tartare
6 thin slices of smoked salmon
450 g of carrots
1 spoonful of crushed hazelnuts
3 spoonfuls of orange juice
1 teaspoon of balsamic vinegar (optional)
2 teaspoons of olive oil


Spread the Tartare on the salmon slices and roll them. Keep chilled.

Peel the carrots and grate them. Place in a salad bowl.

In a separate bowl, mix the orange juice, olive oil, balsamic vinegar and 1 spoonful of warm water. Add pepper.

Pour this dressing on the carrots.

Grill the hazelnuts without any fat in a pan over a strong heat for 40 seconds stirring all the time.

Cut the salmon rolls in half and place in the plates with the carrot mix.

Sprinkle the hazelnuts over the plates.

Recommendation: if you bought vacuum packed smoked salmon, open the pack 10 min before using to make sure it is properly aired. To save time use grated carrots and ready-to-use orange juice.