Crisp Ocean Trout Tartare with Herbed Infusion Recipe

香脆海鳟鱼鞑靼配香草浸渍食谱

4.8

想象一下：最新鲜的澳大利亚鳟鱼切成薄片，精心摆放，味道浓郁。为了提升体验，我们将其与清淡的香草汁搭配，增添一丝优雅。这是一种精致的开胃菜，非常适合在晚宴上让您的客人惊叹不已，或者在心情好的时候尽情享用精致的小吃。

Ingredients:

  • 300 克 鳟鱼生鱼片
  • 30 克 红葱头，切碎
  • 2 汤匙 细香葱，切碎
  • 3 汤匙 橄榄油
  • 盐和胡椒粉调味
  • 新鲜香草或小菜，用于装饰

Instructions:

  1. 准备鞑靼牛肉
    1 准备鞑靼牛肉

    将海鳟鱼生鱼片与切碎的青葱和细香葱混合。淋上橄榄油，用盐和胡椒调味。

  2. 集合
    2 集合

    使用环形模具，将鞑靼牛肉放在盘子上，保持整齐的圆圈。

  3. 服务
    3 服务

    用香草浸液、小蔬菜或新鲜香草装饰。

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