Smoked Salmon Tartar with Pumpkin, Wasabi, and Ginger

Name: Smoked Salmon Tartar with Pumpkin, Wasabi, and Ginger
Yield: 4
Ingredients: 400 g of smoked salmon fillet cut into cubes; 1 tablespoon of white pepper; 30 ml of olive oil; Salt and dill to taste; Juice of 1 lime; 600 g of pumpkin; 2 tablespoons of butter; 1 cup of milk; 6 tablespoons of heavy cream; 1/2 tablespoon of wasabi (strong root); 150 g of ginger, peeled; 1 cup of sugar; 1 cup of water

1
400 g of smoked salmon fillet cut into cubes
2
1 tablespoon of white pepper
3
30 ml of olive oil
4
Salt and dill to taste
5
Juice of 1 lime
6
600 g of pumpkin
7
2 tablespoons of butter
8
1 cup of milk
9
6 tablespoons of heavy cream
10
1/2 tablespoon of wasabi (strong root)
11
150 g of ginger, peeled
12
1 cup of sugar
13
1 cup of water

Ingredients

1
400 g of smoked salmon fillet cut into cubes
2
1 tablespoon of white pepper
3
30 ml of olive oil
4
Salt and dill to taste
5
Juice of 1 lime
6
600 g of pumpkin
7
2 tablespoons of butter
8
1 cup of milk
9
6 tablespoons of heavy cream
10
1/2 tablespoon of wasabi (strong root)
11
150 g of ginger, peeled
12
1 cup of sugar
13
1 cup of water

Directions

1
Mix the salmon, pepper, chopped dill, olive oil, lime juice, and salt
2
Let it marinate and reserve
3
Chop the pumpkin into cubes and cook in a pot with 1 liter of water and salt for 30 minutes
4
Remove from heat and squeeze out excess liquid
5
In a pan, melt butter, mix in puree, milk, heavy cream, wasabi, and season with pepper
6
Cook for 3 minutes, stirring constantly. Reserve
7
Peel the ginger and cook it in a small pot with sugar and water until the syrup thickens (about 40 minutes)
8
Strain through a sieve and let the ginger dry until crispy
9
Assemble the dish by covering the pumpkin puree with smoked salmon and finishing with the ginger
10
Serves 4.