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Asian salmon tartare

Asian salmon tartare

Preparation : 10 min Resting : 1 hr
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Serves 4/6 :
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
1Wash 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.
2Scrape down the wall of the bowl using a spatula* and Pulse again until the salmon is fully chopped.
3Place the tartare mixture in a bowl and drizzle with lemon or lime juice.
4Shape* 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
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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