Asian salmon tartare in cup
Ingredients for 12 pieces: 4 slices of pumpernickel (approx. 180 g)2 tablespoons butter12 edible muffin cups (e.g. backletts from Küchle)1 finger-length piece of lemongrass2 tsp. oil1 spring onion200 g mango (pulp)250 g smoked salmonsome chopped fresh coriandersome saltpink berries (crushed)spring onion for garnish Preparation: 1. Crumble pumpernickel in an electric shredder. Heat butter in a frying pan. Briefly toast the pumpernickel in it. Allow to cool slightly. Divide pumpernickel among edible muffin cups and press up the sides with the back of a spoon. 2. Rinse lemon grass and chop very f...