{"id":6,"date":"2021-06-07T20:01:58","date_gmt":"2021-06-07T20:01:58","guid":{"rendered":"https:\/\/bestejegvet.no\/?p=6"},"modified":"2021-06-07T23:18:56","modified_gmt":"2021-06-07T21:18:56","slug":"laksetartar","status":"publish","type":"post","link":"https:\/\/bestejegvet.no\/index.php\/2021\/06\/07\/laksetartar\/","title":{"rendered":"Laksetartar med pepperrotkrem"},"content":{"rendered":"\n<p class=\"has-drop-cap\">R\u00e5 laks er mer enn sushi. Denne tartaren r\u00f8rer du sammen en dag i forveien, den har bare godt av \u00e5 st\u00e5 litt i kj\u00f8leskapet. Bare husk \u00e5 ta den ut en liten time f\u00f8r servering, s\u00e5nn at den ikke er iskald. Pepperrotkremen kan du ogs\u00e5 forberede dagen f\u00f8r, s\u00e5nn at det bare er \u00e5 legge opp n\u00e5r gjestene dine sitter ved bordet. <\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Porsjoner: 4<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>200<\/strong> g r\u00e5 laks<\/li><li><strong>100<\/strong> g r\u00f8kelaks<\/li><li><strong>\u00bd<\/strong> r\u00f8dl\u00f8k<\/li><li><strong>1<\/strong> ss kapers<\/li><li><strong>\u00bd<\/strong> ss dijonsennep<\/li><li><strong>2<\/strong> ss olivenolje<\/li><li>salt og pepper<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>1 <\/strong>beger R\u00f8rosr\u00f8mme<\/li><li>skallet fra <strong>\u00bd<\/strong> sitron<\/li><li><strong>2 <\/strong>ss sitronsaft<\/li><li><strong>1<\/strong> ts sukker<\/li><li><strong>2 <\/strong>ss revet frisk pepperrot<\/li><li>salt og pepper<\/li><li>karse<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p><strong>Fremgangsm\u00e5te<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Hakk opp laksen og r\u00f8kelaksen i sm\u00e5 biter. Du kan gj\u00f8re dette i en foodprossesor, men pass p\u00e5 s\u00e5 laksen ikke blir gr\u00f8t. Det tryggeste er \u00e5 gj\u00f8re det med en skarp kniv.<\/li><li>Finhakk r\u00f8dl\u00f8ken og kapersen.<\/li><li>Bland sammen all fisken, r\u00f8dl\u00f8ken, kapersen, dijonsennepen og olivenoljen, og smak til med salt og pepper. La tartaren st\u00e5 kaldt til det er omtrent en time til du skal servere. <\/li><li>Bland sammen r\u00f8mmen, sitronskallet, sitronsaften og sukkeret. Finriv pepperroten, og ha det i r\u00f8ra. Smak til med salt og masse pepper. Pepperrotsmaken kommer tydeligere frem jo lenger kremen f\u00e5r st\u00e5, s\u00e5 v\u00e6r forsiktig hvis du lager kremen lang tid i forveien. Tilsett heller mer rett f\u00f8r servering.<\/li><li> Legg tartaren midt p\u00e5 en tallerken, topp med pepperrotkremen og masse karse. Server!<\/li><\/ol>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e5 laks er mer enn sushi.<\/p>\n","protected":false},"author":2,"featured_media":21,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[3,4,5],"class_list":["post-6","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oppskrifter","tag-forrett","tag-laks","tag-tartar"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/bestejegvet.no\/wp-content\/uploads\/2021\/06\/Laksetartar-6-scaled.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/posts\/6","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/comments?post=6"}],"version-history":[{"count":12,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":65,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/posts\/6\/revisions\/65"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/media\/21"}],"wp:attachment":[{"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/media?parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/categories?post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bestejegvet.no\/index.php\/wp-json\/wp\/v2\/tags?post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}