{"id":4227,"date":"2018-03-01T12:30:26","date_gmt":"2018-03-01T11:30:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/salmon-tartare\/"},"modified":"2026-05-28T10:47:10","modified_gmt":"2026-05-28T08:47:10","slug":"salmon-tartare","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/salmon-tartare\/","title":{"rendered":"Salmon tartare"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Remove the salmon from the freezer and leave it in the refrigerator for 3\u20134 hours,<\/p>\n\n<p class=\"wp-block-paragraph\">Chop the salmon with a very sharp knife. (It is easier if it is still partially frozen. To avoid your fingers getting too cold, wear a kitchen glove wrapped in a plastic bag). <\/p>\n\n<ul class=\"wp-block-list\">\n<li>Finely chop a bunch of chives,<\/li>\n\n\n\n<li>A handful of black olives,<\/li>\n\n\n\n<li>A large clove of garlic,<\/li>\n\n\n\n<li>A little ginger,<\/li>\n\n\n\n<li>Mix into the salmon,<\/li>\n\n\n\n<li>Season with fleur de sel and pepper generously<\/li>\n\n\n\n<li>Add 2 tbsp olive oil,<\/li>\n\n\n\n<li>Add the juice of half a lemon,<\/li>\n\n\n\n<li>Mix well, taste and adjust the seasoning if necessary.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Arrange on a plate using a ring mould,<\/p>\n\n<p class=\"wp-block-paragraph\">Garnish with sprigs of cress.<\/p>\n\n<p class=\"wp-block-paragraph\">This recipe can be served with baguette and a glass of <a href=\"https:\/\/shop.famillerouvinez.com\/collections\/clos-domaines-et-chateaux\/products\/petite-arvine-chateau-lichten-aoc-valais\" target=\"_blank\" rel=\"noopener\">Petite Arvine Ch\u00e2teau Lichten<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Remove the salmon from the freezer and leave it in the refrigerator for 3\u20134 hours, Chop the salmon with a very sharp knife. (It is easier if it is still partially frozen. To avoid your fingers getting too cold, wear a kitchen glove wrapped in a plastic bag). Arrange on a plate using a ring [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3999,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-4227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=4227"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4227\/revisions"}],"predecessor-version":[{"id":4228,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4227\/revisions\/4228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3999"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=4227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=4227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=4227"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=4227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}