Light and delicious. Today’s recipe is going to be a salmon tartare, which firmly I believe almost everyone likes. I still haven’t met someone that doesn’t like it. And if they haven’t, it was because they actually have never tried it.
Most of you might have had it in a restaurant. You also might have always considered it a fancy dish that only the best chefs can prepare. But the best thing is that you can do it at home, and it’s easier than what it seems. The hardest part is probably how the tartare is presented on the plate.
Before we start you have to be sure that the salmon you’re using is a fresh one. Preferably one that just has been bought at the local fish-market. Also, using fresh dill is recommendable. Nonetheless, for this specific recipe I have used dried one and it still worked fine.
I hope you enjoy this one.
Overall Time: 30-40 min | Serves: 1
- 100g Salmon
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1/2 stalk Spring Onion
- 1 small piece of Ginger
- 1 tsp Dill
- 1/2 Avocado
For the Tartare Sauce
- 5 tsp Light Mayonnaise
- Juice of 1/2 Lemon or Lime
- 1 Garlic Clove
- 1 small Pickle
- 6 Capers
- 1/2 tsp Dijon Mustard
Cut the salmon in to 0.5 cm cubes. In a small bowl add the sesame oil, half of the spring onion chopped, the soy sauce, sesame oil, minced ginger and the dill. Add also some wasabi adjusting it to your preference.
Marinate the salmon in that sauce.
Meanwhile we’re going to prepare the tartare sauce. For that put all its ingredients in a food processor and blend until you obtain a creamy consistency.
Cut the avocado into cubes or slice it.
To plate the dish first use the tartare sauce as a base. Help yourself with a tablespoon to spread it evenly. Second comes the avocado and then the marinated salmon. For garnishment you can top it all of with the remaining onion spring and some sesame seeds.