Salmon Tartare with Avo & Pink Peppercorns

Name: Salmon Tartare with Avo & Pink Peppercorns
Yield: Serves 10–12
Ingredients: 6 tbsp Kewpie Mayonnaise (Japanese mayonnaise); 3 tbsp sesame oil; 6 tbsp Kewpie Mayonnaise (Japanese mayonnaise); 4 tbsp fresh chives, finely snipped; 2 tsp pink peppercorns, plus 1 tsp for garnish; 20 g fresh radish sprouts or very finely sliced radishes (optional); 20 g micro leaves (optional); rice crackers or favourite crackers of your choice for serving; rice crackers or favourite crackers of your choice for serving; 2 tbsp yuzu juice (or lime juice); 2 tbsp yuzu juice (or lime juice); flaked sea salt to taste; 1 kg salmon fillet or salmon trout cut into 6 mm diced pieces; 1 kg salmon fillet or salmon trout cut into 6 mm diced pieces; 2 medium avocados, diced (6 mm again); 4 tbsp red onion, very finely minced; 5 cm piece of fresh ginger, peeled and very finely minced

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

This Salmon Tartare is another dish that can be served as a starter or as an hors d’oeuvre. Trés elegante, particularly if you can find the black crackers. The pink peppercorns – a little pop from the ’80s – make the tartare sing!

Ingredients

6 tbsp Kewpie Mayonnaise (Japanese mayonnaise)
3 tbsp sesame oil
2 <

Starter
Pescatarian
Gluten-free

Method

Make the dressing in a large jug or bowl by combining the mayonnaise, sesame oil, yuzu juice and salt. Whisk well to blend.

In a separate, large bowl combine the diced salmon, avocadoes, red onion, ginger, chives and pink peppercorns. Pour the dressing over the salmon mix and very gently mix together with a “soft” spoon or your fingers until all the ingredients are incorporated. Serve i