{"id":2342,"date":"2025-05-26T10:00:53","date_gmt":"2025-05-26T10:00:53","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2342"},"modified":"2025-05-26T10:00:53","modified_gmt":"2025-05-26T10:00:53","slug":"tartare-de-saumon","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/05\/26\/tartare-de-saumon\/","title":{"rendered":"Tartare de saumon"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g smoked salmon coarsely chopped<\/li>\n\n\n\n<li>100 g finely chopped shallots<\/li>\n\n\n\n<li>20 ml lemon juice<\/li>\n\n\n\n<li>2.5 ml of ground white pepper<\/li>\n\n\n\n<li>90 ml of sour cream<\/li>\n\n\n\n<li>30 ml of finely chopped dill<\/li>\n\n\n\n<li>30 ml of mustard with seeds<\/li>\n\n\n\n<li>600 g of mixed salad of your choice<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix all the ingredients, except the salad, together and stand it in the refrigerator for 30 minutes.<\/li>\n\n\n\n<li>Mould the tartar in a cup or dish and set in the middle of a plate.<\/li>\n\n\n\n<li>Decorate the tartar with the salad.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with fresh brown or nut bread, toast or blinis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with fresh brown or nut bread, toast or blinis.<\/p>\n","protected":false},"author":1,"featured_media":2343,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[156],"class_list":["post-2342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-salmon"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2342"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2342\/revisions"}],"predecessor-version":[{"id":2344,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2342\/revisions\/2344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2343"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}