Salmon Tartar
Servings: 2 People
Ingredients
- 200 g Sashimi grade salmon freeze salmon for 2 hrs prior to prep for easer dice. Dice to 3 mm cubes
- 20 g Ultratex thickening agent
- 100 ml Pickled onion vinegar
- 1 Red chilli seeds removed and thinly sliced
- 1 Spring onion thinly sliced at an angle
- 1 Lemon zest and juice
- 1 Slice Sourdough pulled into small pieces
- 1 clove Garlic crushed
- 20 ml Olive oil
- 4 Baby silver skin onions cut in to 1/4
- 200 g Sweetcorn cooked
- 1/2 Banana Shallot sliced
- 30 ml Vegetable stock
- 1 tbsp Micro herbs of your choice for garnish
- 1 tbsp Vegetable oil
Method
- In a bowl mix the Ultratex and pickle juice with a whisk until gel like consistency (add more Ultratex if needed) and place into a small piping bag.
- Place the chilli and spring onion into a bowl of iced water until needed.
- Heat the oil in a small frying pan, add garlic and sourdough pieces and cook lightly until golden and crispy, set aside until serving.
- Lightly cook the sliced shallot in a little oil until soft, add the stock and sweetcorn then blend in a nutribullet while still warm, then pass through a fine sieve so you have a smooth puree, place in a small piping bag and chill until needed.
- Place the silver skin onions in a very hot dry pan to burn (caramelise) 2/3 minutes.
To Plate Up
- Mix the zest and juice of your lemon with the diced salmon, a little olive oil and a pinch of salt
- Press in to a ring on your plate
- Pipe small dots of gel and sweetcorn puree on to your salmon
- Neatly organise your herbs, Sourdough pieces, chilli’s, spring onions, silver skins on top of your salmon and finish with a drizzle of olive oil and rock salt and serve.