This dish is often served at fine dining restaurants, I always thought the name sounds so posh “tartare” and the pricing has always been a bit pricy so I decided to discover once and for all what’s so exciting about this expensive entree. Traditionally served as an appetiser, salmon tartare are diced salmon pieces mixed with herbs and dressing eaten as a cold sashimi platter, served on a bed of avocado or as a layered stack showing off beautiful fresh colours. There are many ways this dish can be served, depending on the restaurant and how expensive it is, the salmon could be served with truffles, caviar, quail eggs, or other sophisticated ingredients!
This dish not only looks beautiful on the plate, it also tastes delicious and simple to make so anyone can do it!I have also made an alternative way to make delicious salmon tartare served 3 ways, one as a salsa, one as tartare and one as a sushi. Serve this to your friends at a dinner party as an entree, as use the salsa and serve it as a party dish for everyone to share!
BENEFITS OF EATING SALMON
Beneficial in the treatment of osteoarthritis and other inflammatory joint conditions.
Increases, regulate and stabilises collagen
Improves bone density and strength.
Eating salmon makes you smarter and happier. Eating salmon regularly has been shown to reduce the risk and incidence of depression, hostility in young adults and cognitive decline in the elderly.
Eating salmon increases your cardiovascular health.
Salmon protects your eyes – decreases the risk of macular degeneration
Salmon helps build children’s brains.
Salmon’s an excellent source of vitamin D.
Salmon helps you sleep. Salmon is an excellent source of tryptophan, an all-natural sedative.
- 283 g or 10-ounce Fresh boneless Sashimi salmon fillet
- 1/4 cup cucumber [ finely diced, seeded ]
- 3/4 tbsp fresh lime juice
- 1/4 tsp lime zest
- 1 1/2 tsp fresh cilantro [ minced ]
- 1/2 tsp vegetable oil
- 1 1/2 tsp shallot [ minced ]
- 3/4 tsp fresh ginger [ peeled + minced ]
- 1/2 tsp Asian sesame oil
- 1 tsp sashimi soy sauce
- 1 tsp SUGAR
- 1/4 tsp Wasabi
- 1 tbsp Black Caviar
- 3 quail Egg
- 2 Small Mangoes [ cubed ]
- 2 ripe avocados
- Freshly ground black pepper
- 5 pieces Italian Bread
- SALMON TARTARE SUSHI
- 1 piece seaweed
- 1/8 cup sushi rice
- 1 Tsp Rice Vinegar
- 1 pinch sugar + 1 pinch salt
- SALMON TARTARE SALSA
- 1 x French Baguette
- 1 x caramelised balsamic vinegar
- 1 x Cucumber
- Prepare all ingredients by dicing and mincing as written in ingredients.
- Wash and cook rice in rice cooker, once cooked season with rice vinegar, pinch of sugar and a pinch of salt and set aside.
- Split the salmon into 3 portions and slice the salmon in 3 ways Small cubes, Medium cubes and minced.
- Place all the cubed salmon in a medium bowl. Add cucumber+ Lime juice + cilantro + oil
- + shallot + ginger + lime zest + sesame oil + soy sauce + sugar + wasabi + salt and pepper
- till desired taste, toss to combine.
- Slice the avocado to very thin slices sideways then layer them on top of each other placing inside a cylinder cutter. Mince a small portion of avocado using leftovers.
- Next add the cubed salmon tartare press down with the spoon each time so it's packed nicely.
- Add cubed mango and press down
- Pan fry a quail egg then cut the egg white perfectly to make it into a circle shape, place on top of the mango. Now add a ring of caviar around it using a toothpick as a trick to make it perfect.
- SALMON TARTARE SUSHI- Lay a piece of seaweed on the display board. cut it to desired shape add rice then add minced salmon tartare on top then minced avocado, sprinkle with some caviar.
- SALMON TARTARE SALSA- Toast some baguette then drizzle with olive oil. Lay the tartare next to it and garnish with some rolled up cucumber rolls and boiled quail eggs enjoy!
- Tip: Use a vegetable peeler to get even thin slices of cucumber !
- Note: leave a little of each ingredient for the minced salmon and mix with the minced salmon