Ginger Salmon Tartare

Name: Ginger Salmon Tartare
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 small cucumber, sliced into fine rounds; 2 tablespoons diced Pickled Vegetables; 2 tablespoons mashed avocado (seasoned with salt, pepper, chilli powder and lemon juice); 120 g sashimi-grade salmon, finely diced; 2 teaspoons chopped chives; 2 teaspoons minced Pickled Ginger; 1 teaspoon black sesame seeds; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon Tabasco sauce; 100 ml fruity extra virgin olive oil; 1 tablespoon salmon roe; 20 ml fresh lime juice, strained; 20 ml Ginger Juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Although not a traditional dish, this fish tartare was inspired by my first visit to Vietnam in the late 1990s. It draws on traditional flavours and because of its freshness and lightness, it always reminds me of Vietnam – no matter where I happen to be.

Ingredients

120 g sashimi-grade salmon, finely diced
2 teaspoons chopped chives
2

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia
Gluten-free

Method

To make the vinaigrette, whisk the ingredients together in a bowl until emulsified.

Mix the salmon, chives, pickled ginger and sesame seeds together in a bowl. Add enough vinaigrette to wet the mixture and stir well.

When you’re ready to serve, arrange the cucumber rounds in the centre of a plate and sit a 4 or 5 cm ring mould on top. Add the pickled vegetables then the mashed a