{"id":3325,"date":"2016-11-23T12:29:29","date_gmt":"2016-11-23T11:29:29","guid":{"rendered":"http:\/\/trebla.ch\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/?lang=fr"},"modified":"2017-05-19T14:09:44","modified_gmt":"2017-05-19T12:09:44","slug":"la-timbale-de-saumon-sauvage-au-caviar-oscietre","status":"publish","type":"post","link":"https:\/\/trebla.ch\/fr\/recettes\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/","title":{"rendered":"La timbale de saumon sauvage au caviar osci\u00e8tre"},"content":{"rendered":"

Pour 4 personnes<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
600 g<\/strong><\/td>\n<\/td>\nsaumon sauvage, d\u00e9coup\u00e9 en filets, sans peau<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSel et poivre<\/strong><\/td>\n<\/tr>\n
\u00a01<\/strong><\/td>\n<\/td>\n\u00e9chalote finement hach\u00e9e<\/strong><\/td>\n<\/tr>\n
\u00a01<\/strong><\/td>\n<\/td>\nJus de citron<\/strong><\/td>\n<\/tr>\n
0.5 dl<\/strong><\/td>\n<\/td>\nd'huile d'olive \u00ab extra vierge \u00bb<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nPeu de ciboulette, finement hach\u00e9e<\/strong><\/td>\n<\/tr>\n
\u00a050 g<\/strong><\/td>\n<\/td>\nfromage blanc, maigre<\/strong><\/td>\n<\/tr>\n
50 g<\/strong><\/td>\n<\/td>\ncr\u00e8me double<\/strong><\/td>\n<\/tr>\n
\u00a040 g<\/strong><\/td>\n<\/td>\ncaviar Osci\u00e8tre<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSalade fris\u00e9e jaune<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nPeu de cerfeuil<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Pr\u00e9paration<\/h3>\n
    \n
  1. D\u00e9poser sur du papier sulfuris\u00e9 enduit d\u2019huile d\u2019olives des anneaux en acier chrom\u00e9 (env. 5 cm de diam\u00e8tre et 4 cm de haut). Pr\u00e9lever du filet de saumon sauvage 4 fines tranches (env. 5mm). Saler, poivrer puis les d\u00e9poser dans les anneaux. Faire cuire bri\u00e8vement sous la\/le salamandre\u00a0laisser refroidir dans les anneaux.
     <\/li>\n
  2. D\u00e9couper la moiti\u00e9 des filets de saumon restants en 12 cubes identiques et r\u00e9server. Hacher grossi\u00e8rement l\u2019autre moiti\u00e9 et assaisonner avec sel et du poivre du moulin. Ajouter l\u2019\u00e9chalote finement hach\u00e9e, la moiti\u00e9 du jus de citron et une cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive.
    \nBien m\u00e9langer le tout avec une fourchette. En dernier m\u00e9langer d\u00e9licatement la ciboulette. Remplir les anneaux avec ce tartare de saumon.
     <\/li>\n
  3. M\u00e9langer le fromage blanc et la double cr\u00e8me avec le jus de citron restant et assaisonner avec sel et poivre. Assaisonner ensuite les 12 cubes de saumon et les faire revenir dans peu d\u2019huile d\u2019olive dans une po\u00eale anti-adh\u00e9rente.
     <\/li>\n
  4. R\u00e9partir et \u00e9taler le caviar dans les timbales de saumon, retirer les anneaux et le papier sulfuris\u00e9 puis dresser les timbales sur les assiettes.
     <\/li>\n<\/ol>\n

    Bon app\u00e9tit.<\/p>\n

    Hans Stucki<\/em><\/h3>\n","protected":false},"excerpt":{"rendered":"Pour 4 personnes 600 g saumon sauvage, d\u00e9coup\u00e9 en filets, sans peau Sel et poivre \u00a01 Lire la suite","protected":false},"author":68,"featured_media":3525,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[151],"tags":[],"class_list":["post-3325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","cat-151-id"],"yoast_head":"\nLa timbale de saumon sauvage au caviar osci\u00e8tre | Trebla AG<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trebla.ch\/rezepte\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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