Alaskan Salmon Tartare
Tartare is simply raw meat or fish that''s been finely chopped with other fresh ingredients.
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.