Name: Salmon & Passion Fruit Tiradito with Crispy Butternut Squash ‘Spaghetti’ & Espelette Pepper
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tbsp very finely chopped chervil (or coriander (cilantro)); a sprinkle of Maldon sea salt flakes, plus extra to garnish; sunflower oil, for deep-frying; ½ butternut squash; a few sprigs of chervil (or coriander (cilantro)), to garnish; 200 g (7 oz) sushi-grade salmon fillet, skinned; a sprinkle of finely ground Espelette pepper (or shichimi pepper), to garnish; juice of 1 lemon (4 tbsp); 4 small passion fruit, juice and seeds (around 50g (1¾oz) in total); 1 tsp ready-made aji amarillo paste (available from Peruvian food shops); 1 cm (½ in) slice of root ginger; 1 tbsp mirin; ¼ tsp salt; 1 garlic clove, cut; 1 tbsp sugar; ¼ banana shallot, very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

The world is your oyster when it comes to seasoning tiradito. Much as I love using lime as a major component for Nikkei leche de tigre, there is a whole range of different fruits to play with. So, here I use passion fruit and aji amarillo (a Peruvian yellow chilli) to create a zingy, punchy dressing that works really well with the fatty salmon. Finish the dish with a dusting of finely ground Espelette pepper for a gentle, fruity h

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Ingredients

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