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Alaskan Salmon Tartare

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Alaskan Salmon Tartare

Tartare is simply raw meat or fish that''s been finely chopped with other fresh ingredients.
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Servings 4 servings

Ingredients
  

  • 4 Medium Beetroot trimmed and scrubbed
  • 1+1/2 tbsp Coriander Stem finely chopped
  • 1 tbsp Dijon Mustard
  • 1/2 Red Onion finely chopped
  • 1 Lemon juicy only
  • 2+1/2 tbsp Extra Virgin Olive Oil
  • 1/2 tbsp  Flat-Leaf Parsley  finely chopped
  • 230 g Skinless Salmon Fillet bones removed, diced
  • Micro Cress for Garnish (optional)
  • Sea Salt  fine ground
  • 1 Avocado ripe but firm
  • Black Peppercorns crushed

Curry Leaf-Olive Oil

  • Few Sprigs Curry Leaves
  • Sea Salt
  • 3 tbsp Olive Oil

Instructions
 

  • Place the beetroot in a small roasting pan with 125ml of water
  • Heat the oven to 200C/400F/ gas mark 6.
  • Cover and cook for about 1 hour, until tender when pierced with a fork.
  • Set aside to cool.
  • Peel and cut the beet root into small dices
  • Transfer to a bowl and add half the coriander stem, mustard and red onion
  •  Add half the lemon juice and 1½ tbsp oil
  • Mix well and season to taste.
  • Cover and refrigerate.
  • Combine the salmon and the remaining coriander stem and red onions in a bowl.
  • Add the parsley, and the remaining mustard ,lemon juice and olive oil, season to taste.
  • Mix well, cover and chill.
  • Cut the avocado in half, carefully remove the stone and use a large spoon to remove the skin.
  •  Dice into 0.5cm chunks,place in a small bowl and drizzle with lemon juice and a pinch of salt.

Curry Leaf-Olive Oil

  • Flash fry the curry leaves, allow to cool on kitchen paper and transfer to a blender along with olive oil and salt and blitz.
  • Transfer into a squeeze bottle.

To Finish

  • To serve, take four 8cm baking rings and place them on your serving plates
  •  Put the diced avocado in the bottom of each ring, then top with an even layer of beet root, then top with an even layer of salmon tartare
  • Pat gently to compress
  • Remove the rings, and garnish with micro cress and a drizzle of curry leaf-olive oil.

 

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