Smoked Salmon Tartare With Ginger And Sesame Recipe - Cooking Index
Smoked Salmon Tartare With Ginger And Sesame Recipe - Cooking Index
In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.
Type: Fish| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Wasabi powder |
| 6 oz | 170g | Sliced smoked salmon (not lox) - finely chopped |
| 1/4 cup | 36g / 1.3oz | Fin-diced peeled seeded English hothouse |
| Cucumber | ||
| 1 tablespoon | 15ml | Minced fresh cilantro |
| 1 tablespoon | 15ml | Minced green onion |
| 1 tablespoon | 15ml | Toasted sesame seeds |
| 1 1/2 teaspoons | 7.5ml | Minced peeled fresh ginger |
| 1 teaspoon | 5ml | Oriental sesame oil |
| 2 | Dried nori - (8" by 1" by 1/2" | |
| Cut from one 8" by 8" sheet) | ||
| Water crackers or Japanese rice crackers |
Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter.
Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.
This recipe yields 6 first-course servings.
Source:
Bon Appetit, September 1999
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