Tataki salmon rolls with cauliflower mousse

Name: Tataki salmon rolls with cauliflower mousse
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: Makes 18 pieces
Cuisine: Japanese
Ingredients: Garlic chives and sliced finger-length chilies, to garnish; 1 lb (500 g) fresh salmon fillets; ¼ cup (60 ml) olive oil; 1 large head cauliflower (1 lb/500 g), stems discarded and florets trimmed to yield 4½ cups (375 g) of tender cauliflower florets; 1 teaspoon salt; 1 teaspoon ground white pepper; 6 tablespoons (¾ stick/85 g) unsalted butter; 3 tablespoons fresh cream; 1 large head cauliflower (1 lb/500 g), stems discarded and florets trimmed to yield 4½ cups (375 g) of tender cauliflower florets; 1 large head cauliflower (1 lb/500 g), stems discarded and florets trimmed to yield 4½ cups (375 g) of tender cauliflower florets; 2 oz (60 g) caviar; Garlic chives and sliced finger-length chilies, to garnish; 1 teaspoon black sesame seeds; 1 daikon (about 1 lb/500 g)

Preparation info

Makes
18
pieces

Difficulty
Easy
Ready in
1 hr 5

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Tataki is a dish of Japanese origin, usually involving prime beef, very quickly seared on the outside and left meltingly “blue” on the inside. Fresh salmon is another prime candidate for this treatment; here, it is formed into neat cylinders and topped with a lush, creamy cauliflower purée.

Ingredients

1 lb (500 g) fresh salmon fillets
1 teaspoon salt

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Slice the salmon fillets lengthwise into 3 long, narrow pieces and season with ½ of the salt and pepper.
Place the skillet over high heat and add the olive oil. When the oil is smoking hot, sear the salmon fillets for 3 seconds on each side. Remov