Salmon tartare is definitely one of those dishes that you would order in a restaurant and say to yourself “I would never be able to do this”, but actually it’s extremely easy to do. I love the sauce for this one, it’s tasty to an extreme and makes the softness of the salmon come through. The avocado, as it’s fatty like the salmon, makes a mouthful very pleasurable :). It’s very fresh and should be served cold with some nice toasts.
The flavours in this salmon tartare are increible and highly addictive; every time I make it people just fight over it. If you like you can also replace the salmon for fresh tuna.
Asian Flavours Salmon Tartare
Ingredients
- 600 g salmon
- 2 garlic cloves
- 20 g ginger peeled and sliced
- 30 ml sesame oil
- 1 lime, juice
- 50 ml soy sauce
- 200 g avocado
- 1 cda sesame seeds to garnish
- 15 chives or spring onions (only green part), finely chopped
- 20 g shallots or red onion
- 1 baguette sliced
Instructions
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We'll start with the toast so that they have time to cool down, we don't want hot toasts with our cool and fresh tartar! Cut thin slices of the baguette and put them in the oven at 140C for 15min or until really dry. Right now we're not looking for colour, but if you wish you can make them golden brown at a higher temperature 🙂
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We're going to give the sesame oil a nice arom: cut the ginger, crush the garlic and put them with the sesame oil in a small pan on low heat until it starts to bubble. Turn it off and leave it too cool down to room temperature with the ginger and garlic inside.
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Remove the skin from the salmon.
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Remove the brown meat from the salmon as it's stronger in taste and doesn't look nice.
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Cut the filet into nice cubes. Don't make them too small so that you can actually feel the salmon in a mouthful.
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Cut the chives as fine as you can, also cut the shallots really small as well. Mix them with the sesame seeds and our amazingly-smelling sesame oil (remove the garlic and ginger first).
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Add the soy sauce, lemon juice, avocado in cubes and salmon, and that's it! Taste and add salt if necessary.
I love tuna and salmon tartare! Do you have to use sushi-grade salmon with this recipe?
I love them too! Ideally yes buy either sushi grade or in a trust worthy fishmonger who can assure you it has had a good cold process from the port as it’s raw on the plate 🙂