Nests of salmon tartare

00542 NESTS of SALMON TARTARE INGREDIENTS for 4 PEOPLE 500 g fresh salmon fillet, 2 egg yolks, 200 g sliced smoked salmon, 1 head Escarole, 2 oranges, pomegranate, 1 stalk of chives, the juice of 1/2 lemon, a few drops of Worcestershire sauce, olive oil, salt and pepper.

For citronette: 1/2 juice oranges, juice of 1/2 lemon, 1 teaspoon mustard, 1/2 teaspoon of red pepper, olive oil, salt.

Remove the skin of the salmon fillet, passing a knife between the flesh and skin.

Carefully wash the fillets and remove with tweezers any remaining bones attached.

Then chop the salmon with two heavy knives, egg yolks and cream.

seasoned with salt, pepper, lemon juice, a few drops of Worcester, a little olive oil and chives shredded with scissors.

Clean the pomegranate and gently sgranatela, in order to obtain the grains.

Wash the Endive and spezzettatela or shred her/it.

Wash the oranges, cut them in half lengthwise and thickly.

Place the center of the tartare dishes and surrounded with half orange slices and Escarole.

Sprinkle all around with pomegranate kernels.

Cut into thin slices smoked salmon into strips with scissors and place them around the tartare, forming a kind of nest.

Prepare citronette: beat with a whisk the orange juice and lemon juice with the mustard, salt, crushed red pepper, roughly chopped freshly ground, or pouring flush 6 tablespoons oil, approximately until well emulsified sauce.

Seasoned with citronette nests and serve, as desired, with sliced black rye bread or integral.