Salmon Tartar
Directions
- 1First, build the cure by mixing 25% of the salmon's weight in salt and 12.5% in sugar in a food processor, then add herbs such as chervil, dill, lemon zest, lime zest, star anise, and fennel seeds, mix until combined.
- 2Coat the Ora King salmon fillet with the herb-salt-sugar mixture.
- 3Place the coated salmon in the fridge uncovered on a rack for five hours.
- 4After five hours, rinse the cure and pat the salmon dry.
- 5Dice the salmon into cubes, being careful not to press the flesh.
- 6Add chervil, dill, chive, lemon zest, lime zest, olive oil, black pepper and fleur de sel to the diced salmon.
- 7Set aside and strain the kombu and bonito flakes from the dashi vinaigrette, then emulsify it.
- 8Place the salmon mixture into a metal ring mold on a plate, then remove the mold and plate up.
Ingredients
- 25 % salt
- 12.5 % sugar
- 1 handful chervil
- 1 handful dill
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 pinch star anise
- 1 pinch fennel seed
- 1 Ora King salmon fillet
- 1 handful chervil
- 1 handful dill
- 1 handful chive
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 tablespoon olive oil
- 1 pinch black pepper
- 1 pinch fleur de sel
- 1 cup kombu and bonito flakes
Equipment
food processorknifegratersmall bowlplatemetal ring mold
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