- 50g of dried horn of plenty mushrooms
- 250g of salmon fillets
- 1 spring onion
- 1 lemon rind
- 1 egg
- 100-150g of sunflower oil
- 1 clove of garlic
- truffle oil
- fresh ginger
- soy sauce
- sesame oil
Hydrate the horn of plenty mushrooms in boiling water for 5 minutes. Strain and place the mushrooms to one side. The water can be used for other recipes such as rice dishes, soups, sauces, etc.
Dice and mix the salmon and spring onion. Dress with wasabi, grated ginger, soy sauce and sesame oil.
Serve the tartar in a glass or a dish.
To make the mayonnaise mix the egg with the garlic. Using a blender, gradually add the olive oil until obtaining a thick mixture. Add the horn of plenty mushrooms and blend.
Add the mayonnaise to the dish. Add a drizzle of truffle oil on top of the dish.