{"id":199,"date":"2016-05-07T11:33:55","date_gmt":"2016-05-07T11:33:55","guid":{"rendered":"http:\/\/www.ikas.biz\/cms\/?p=199"},"modified":"2019-11-19T11:52:50","modified_gmt":"2019-11-19T11:52:50","slug":"zalmtaart-met-fleur-de-sel","status":"publish","type":"post","link":"https:\/\/www.ikas.biz\/en\/zalmtaart-met-fleur-de-sel\/","title":{"rendered":"Salmon tartare with fleur de sel"},"content":{"rendered":"<p><\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipeAbove mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line above\"><\/div>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Salmon tartare with fleur de sel<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">IKAS<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERSummary summary\">Recipe for 2 people<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">0,5 pound of salmon fillet, fresh, skinless and without bones<\/li>\n<li class=\"ingredient\">2 onions<\/li>\n<li class=\"ingredient\">2 tablespoons of olive oil<\/li>\n<li class=\"ingredient\">La Baleine sea salt<\/li>\n<li class=\"ingredient\">Ground black pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Advice: Put the salmon in the freezer for 15 minutes to harden its flesh.<\/li>\n<li class=\"instruction\">Begin by coarsely chopping the salmon, keep in a suitable container.<\/li>\n<li class=\"instruction\">Peel and finely chop the onions and add them to the salmon, also add a few pinches of sea salt to the mixture.<\/li>\n<li class=\"instruction\">Mix the preparation to obtain a consistent mixture. Adjust the seasoning if necessary. Set aside in the fridge for at least 1 hour.<\/li>\n<li class=\"instruction\">At the time of serving, coat each portion of steak with olive oil.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Salmon tartare with fleur de sel Author: IKAS Prep time: 10 mins Total time: 10 mins Recipe for 2 people Ingredients 0,5 pound of salmon&hellip;<\/p>\n","protected":false},"author":1,"featured_media":155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[28,38,78],"featured_image_urls":{"full":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"thumbnail":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon-150x150.jpeg",150,150,true],"medium":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon-300x300.jpeg",300,300,true],"medium_large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"1536x1536":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"2048x2048":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false]},"post_excerpt_stackable":"<p>Salmon tartare with fleur de sel Author: IKAS Prep time: 10 mins Total time: 10 mins Recipe for 2 people Ingredients 0,5 pound of salmon fillet, fresh, skinless and without bones 2 onions 2 tablespoons of olive oil La Baleine sea salt Ground black pepper Instructions Advice: Put the salmon in the freezer for 15 minutes to harden its flesh. Begin by coarsely chopping the salmon, keep in a suitable container. Peel and finely chop the onions and add them to the salmon, also add a few pinches of sea salt to the mixture. Mix the preparation to obtain a&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/www.ikas.biz\/en\/category\/recepten\/\" rel=\"category tag\">Recipes<\/a>","author_info":{"name":"admin","url":"https:\/\/www.ikas.biz\/en\/author\/admin\/"},"comments_num":"0 comments","featured_image_urls_v2":{"full":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"thumbnail":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon-150x150.jpeg",150,150,true],"medium":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon-300x300.jpeg",300,300,true],"medium_large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"1536x1536":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false],"2048x2048":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/salmon.jpeg",367,367,false]},"post_excerpt_stackable_v2":"<p>Salmon tartare with fleur de sel Author: IKAS Prep time: 10 mins Total time: 10 mins Recipe for 2 people Ingredients 0,5 pound of salmon fillet, fresh, skinless and without bones 2 onions 2 tablespoons of olive oil La Baleine sea salt Ground black pepper Instructions Advice: Put the salmon in the freezer for 15 minutes to harden its flesh. Begin by coarsely chopping the salmon, keep in a suitable container. Peel and finely chop the onions and add them to the salmon, also add a few pinches of sea salt to the mixture. Mix the preparation to obtain a&hellip;<\/p>\n","category_list_v2":"<a href=\"https:\/\/www.ikas.biz\/en\/category\/recepten\/\" rel=\"category tag\">Recipes<\/a>","author_info_v2":{"name":"admin","url":"https:\/\/www.ikas.biz\/en\/author\/admin\/"},"comments_num_v2":"0 comments","_links":{"self":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/199"}],"collection":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/comments?post=199"}],"version-history":[{"count":3,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/199\/revisions"}],"predecessor-version":[{"id":454,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/199\/revisions\/454"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/media\/155"}],"wp:attachment":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/media?parent=199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/categories?post=199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/tags?post=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}