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.

Servings: 4 people

Author:

Prep Time
30 minutes

Total Time
30 minutes

Course:

Appetizer Canapes

Cuisine:

French Japanese

Instructions

1 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.
2 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.
3 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.
4 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).
5 Add the mirin dressing spoon by spoon and taste as you go. You can always add
more if required.
6 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.
7 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.
8 Pipe a few dots of the avocado sauce on top and garnish with the sliced radish
and a few herbs.

Salmon Tartare with Avocado and Wasabi

Course:

Cuisine:

🧂 Ingredients

Instructions

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