Soy and Ginger Marinated Salmon Tartare
Fresh ginger gives this classic salmon tartare a refreshing zing. For an added Asian touch, serve the tartare on sago crackers instead of biscuits.
Prep time 15 minutes + overnight dehydration
Cook time 10 minutes
• 30g sago
• 1 sheet of rice paper • 1 egg white
» In a pot, boil sago until transparent.
» Brush the rice paper sheet with egg white.
» Spread the boiled sago evenly on the rice paper and than dehydrate at 45°C overnight.
» Deep-fry the dehydrated rice paper for 10 seconds. Set aside. salmon tartare
• 80g fresh salmon fillet, diced • 5g ginger, chopped
• 2g shallots, chopped
• 1 tsp roasted sesame seeds • 1 tsp rice vinegar
• 15ml soy sauce
• 20g olive oil
• 3g roasted garlic, chopped • sea salt, to taste » In a bowl, mix diced salmon, ginger, shallots and roasted sesame seeds.
» Season the salmon mixture with rice vinegar, soy sauce and olive oil. Mix well and add salt if needed.
» Serve the salmon tartare on a piece of deep-fried sago crackers and garnish it with roasted garlic.