Salmon tartare with Kasteel Tropical 0.0
Today, we’re cooking with beer alongside chef Jean-Goire from Ligne-Villes’ Hôtel du Moulin, preparing a refreshing salmon tartare using Kasteel Tropical 0.0.
- 30 min
- Fish
- Kasteel table
1:22 min Check out the cooking video
Ingredients Serves 2
1 Finely chop the shallot, then dice the smoked salmon into small pieces. Combine together in a bowl and season to taste with salt and pepper. 
2 Add lemon juice and olive oil. 
3 Grate the kohlrabi and mix in with the salmon. 
4 Mix the Kasteel Tropical 0.0 with a drop of lemon juice. 
5 Add the soya sauce, mustard and olive oil. Season with salt and pepper, and mix everything together until well combined. 
6 Mash the avocados and mix with a little olive oil, salt and pepper to form a base for the salmon tartare. 
7 Fill the mould with the salmon mixture and top with grated kohlrabi. 
8 Serve with the herb salad, Kasteel Tropical 0.0 dressing and wasabi crumble. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
