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Asian salmon tartare
| Preparation : 10 min | Resting : 1 hr |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 4/6
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| 8 | g bunch Thai basil or coriander |
| 8 | g bunch chives |
| 2 | small spring onions, peeled and quartered |
| 650 | g fresh salmon, skinned and chopped |
| 1 | tbsp capers |
| 1 | tbsp sesame oil |
| ½ | red chilli, deseeded |
| juice of 1 lime or lemon |
| 1 | Wash the basil and chives, removing the basil leaves; roughly chop the herbs and set aside. Fit the food processing bowl with the metal blade, add the onions and red chilli and run the FOOD PROCESSOR programme; press the Pulse button 4 times. Add the chopped salmon, capers, herbs, sesame oil and chilli. Pulse 4 times. |
| 2 | Scrape down the wall of the bowl using a spatula* and Pulse again until the salmon is fully chopped. |
| 3 | Place the tartare mixture in a bowl and drizzle with lemon or lime juice. |
| 4 | Shape* the salmon tartare on the serving plates using a 6-8cm pastry circle; refrigerate for 1 hour before serving. If desired, accompany with a baby leaf salad and slices of mango. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
The salmon tartare could be served with a wasabi mayonnaise, and/or add a quarter of a cucumber (finely chopped), to give a little crunch.
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