Here’s a salmon tartare revisited after the colors of Asia! With the return of the sun and heat, forsake stoves for the time of a meal to make this salmon tartare with fresh ginger. An easy recipe to achieve, you can serve this salmon tartare as a starter, then count between 100 g and 120 g salmon per person, continue serving this exotic tartare with a salad of tomatoes and bean sprouts seasoned with lime and soy sauce and maybe finishing with a pineapple salad with fresh mint.
Ingredients Fresh Ginger Salmon Tartare
- Salmon: 1 1/2 lbs (between 650g and 680g)
- 1 1/3 tbsp (2 cl) olive oil
- 2 small onions
- Chopped fresh ginger 1 teaspoon
- 1/2 dill sprig
- 2 tablespoons Soy sauce
- 1/2 lime
- Hot chili sauce a few drops
Cut the salmon into thin strips before chopping.
Chop the ginger and fresh dill.
Finely chop the onions.
In a bowl, pour the tartar, ginger, dill, onion, olive oil, soy sauce, lime juice and few drops of chili sauce and mix.
Taste and rectify the seasoning to your liking.
The chili sauce is an excellent flavor enhancer in preparations of raw fish or pickles in small quantities. You will not feel the strong side of the chili pepper but the subtlety of a slightly spiced up dish.
You can use a ring mold to mount the salmon tartare and style the plate for a better look!
- Four piece food ring mold set
- Constructed of high quality, long lasting stainless steel
- Set includes two food rings, tamper and spatula
- Perfect for desserts and appetizers
Read alaso: how to make mornay and bechamel sauces