Salmon tartare with cured yolk – a Spanish specialty

by Olivia Bell 2 months ago

258 Kcal

Protein 17.6g
Carbohydrates 10.7g
Fat 15.9g

Average cooking

30 min

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Hoyos del Espino, a delightful small town situated in the northwestern region of Spain not far from Madrid, offers a lot of leisure activities that are bound to astonish you. For the adventurous souls, there are numerous trekking routes along the majestic mountain ranges, offering breathtaking views of cascading waterfalls, serene lagoons, and crystal-clear lakes surrounded by lush forests and diverse flora and fauna.

But that's not all – the town also boasts of several museums, upscale boutiques, and top-notch restaurants, making it an ideal destination for those who crave cultural enrichment. You can't miss out on the regional cuisine, which is renowned for its hearty stews, succulent meats, and freshly caught fish. In fact, we have a special treat for you – the recipe for a signature dish from La Mira de Gredos, one of the finest restaurants in the city, recommended by the Michelin Guide Spain & Portugal 2023.

Where to try

La Mira de Gredos

#1 of 20 restaurants in Hoyos del Espino , Spain

Address: Carretera AV-941 KM 16.5, Hoyos del Espino, Castile and León, Spain

Indulge in fresh flavors of Spain with our recipe for salmon tartare with cured yolk from the restaurant, recommended by the Michelin Guide 2023.

Salmon tartare with cured yolk

Refill your treasure trove of unique recipes with this dish that is simple to prepare and resembles something you would savor at a top-notch restaurant. The ingredients you'll require are salmon, eggs, and a handful of veggies with balsamic vinegar, which when intertwined, produce a remarkable outcome. Salmon tartare boasts a delicate flavor, the avocado chunks add extra velvety texture, and the yolk, slightly liquid inside, spreads out on top in a breathtaking way once you start devouring it. Hailing from La Mira de Gredos, one of the most esteemed eateries in Hoyos del Espino, this recipe will become your signature dish, a guaranteed hit at all your future soirées and celebrations. Let's dive into the cooking process.

Cooking directions

Ingredients

for cured yolk:
1 egg yolk
2 parts salt & 1 part sugar
1 part turmeric
for fried egg white:
1 egg white & olive oil
for salmon tartare:
200 g salmon
40 g shallot & 1/2 avocado
40 g pickled cucumbers
10 g mustard & 1 lime
5 ml olive oil & 10 ml balsamic glaze
salt and pepper
2 Basque chili peppers for decoration

Step 1. For cured yolk, make a blend of 2 parts salt, 1 part sugar, and 1 part turmeric, and mix well. Carefully place the egg yolk into the blend, ensuring you don’t break it, spoon over some powder, cover and chill for 3 hours. Remove the yolk and rinse it with cold water, then set it aside. The yolk should be semi-cooked on the outside and liquid inside.

Step 2. For potato chips, thinly slice potatoes. Fry in oil between 30 and 140 degrees Celsius. Sprinkle them with salt and cayenne powder.

Step 3. For salmon tartare, chop all the ingredients and season with balsamic glaze.

Step 4. Fry egg whites in heated oil until crispy and break them into pieces with scissors or a knife.

Step 5. Place salmon tartare in a serving mold. Place the cured yolk on top of the tartare, add chopped piparras (chili peppers), and drizzle with oil and balsamic glaze. Garnish with potato chips and egg white pieces. Enjoy.

There's no chance of getting bored in the city of Hoyos del Espino. Discover the majestic peaks of Sierra de Gredos, take in the panoramic views from Laguna Grande de Gredos, or hike the challenging trails of Ruta Valdeascas, known for its stunning waterfalls and rocky peaks. Indulge in delicious local cuisine, immerse yourself in lively festivals, such as The Fiestas Patronales in honor of San Miguel in September, or venture to nearby towns and cities to explore their rich historical sites and cultural events. Make memories with your friends, children, and family, and be sure to return for more.