4 Serves
61 Mins
Finely dice the fresh salmon fillet using a sharp chef's knife and place it in a mixing bowl.
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FrenchVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
48 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
223 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
557 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In the mixing bowl, combine the salmon with minced onion, lemon juice, salt, and pepper. Mix gently to incorporate.
Slice the baguette into sections and hollow out the center using a bread knife.
Brush the baguette lightly with olive oil and toast in the oven until golden brown.
Stuff the prepared salmon tartare into the toasted baguette sections and serve immediately.
30
g20
g36
g
French
French