Salmon Tartare with Avocado and Wasabi
Salmon cubes marinated in a tangy Asian dressing, paired with fresh mango, coriander and finished with a creamy avocado and wasabi sauce, make it a restaurant quality modern version of tartare.
Equipment
- large ring cutter
- mixing bowls
- whisk
- squeeze bottle
Ingredients
for the dressing
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 lime
for the salmon tartare
- 440 gram salmon fillet sashimi grade
- ½ mango
- 1 tablespoon shallots peeled and chopped
- 1 tablespoon ginger peeled and chopped
- 1 teaspoon coriander chopped
- 1 teaspoon sesame toasted
- sea salt to taste
for the garnish
- 4 tablespoon avocado and wasabi sauce
- 2 white radish (optional)
- herbs to garnish
Instructions
for the dressing
- In a bowl combine the mirin, rice vinegar and soy sauce together. Add the zest and juice from one lime and mix well with a whisk. You want a light dressing not overpowering the raw salmon.
for the salmon tartare
- Leave the salmon for at least an hour in the fridge before cutting it, that way it's easier to handle. Cut the salmon into slices with the thickness of your smallest finger. Then cut the slices into stripes and finally into cubes. Place in a bowl and set aside.
- Cut the shallots and ginger into fine dices and chop the coriander. Peel the mango and cut along the side of the pit. Cut the mango flesh into even dices and add to the other condiments.
- Once you have gathered all the ingredients for the tartare you can start mixing them together. Combine the diced salmon, shallots, ginger, coriander, mango and sesame seeds and add a pinch of sea salt (gentle with the salt as the soy sauce adds saltiness too).
- Add the mirin dressing spoon by spoon and taste as you go. You can always add more if required.
for the garnish
- Slice the white radish finely on a mandoline. Place the avocado sauce in a squeeze bottle or piping bag to pipe even dots. Alternatively you can use a spoon.
for the plate up
- For plating, use a large ring cutter and place the salmon tartare inside. Alternatively you can place the salmon mix in a shallow bowl which looks great without having to use a ring cutter. Avoid pressing down the tartare, you want it to look appetizing and not squishy when serving your guests.
- Pipe a few dots of the avocado sauce on top and garnish with the sliced radish and a few herbs.