Salmon Tartar

5 mins
Serves 1
tiktok.com

Directions

  1. 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.
  2. 2First, 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.
  3. 3First, 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.
  4. 4Coat the Ora King salmon fillet with the herb-salt-sugar mixture.
  5. 5Coat the Ora King salmon fillet with the herb-salt-sugar mixture.
  6. 6Coat the Ora King salmon fillet with the herb-salt-sugar mixture.
  7. 7Place the coated salmon in the fridge uncovered on a rack for five hours.
  8. 8Place the coated salmon in the fridge uncovered on a rack for five hours.
  9. 9Place the coated salmon in the fridge uncovered on a rack for five hours.
  10. 10After five hours, rinse the cure and pat the salmon dry.
  11. 11After five hours, rinse the cure and pat the salmon dry.
  12. 12After five hours, rinse the cure and pat the salmon dry.
  13. 13Dice the salmon into cubes, being careful not to press the flesh.
  14. 14Dice the salmon into cubes, being careful not to press the flesh.
  15. 15Dice the salmon into cubes, being careful not to press the flesh.
  16. 16Add chervil, dill, chive, lemon zest, lime zest, olive oil, black pepper and fleur de sel to the diced salmon.
  17. 17Add chervil, dill, chive, lemon zest, lime zest, olive oil, black pepper and fleur de sel to the diced salmon.
  18. 18Add chervil, dill, chive, lemon zest, lime zest, olive oil, black pepper and fleur de sel to the diced salmon.
  19. 19Set aside and strain the kombu and bonito flakes from the dashi vinaigrette, then emulsify it.
  20. 20Set aside and strain the kombu and bonito flakes from the dashi vinaigrette, then emulsify it.
  21. 21Set aside and strain the kombu and bonito flakes from the dashi vinaigrette, then emulsify it.
  22. 22Place the salmon mixture into a metal ring mold on a plate, then remove the mold and plate up.
  23. 23Place the salmon mixture into a metal ring mold on a plate, then remove the mold and plate up.
  24. 24Place the salmon mixture into a metal ring mold on a plate, then remove the mold and plate up.

Ingredients

  • 25 % salt
  • 25 % salt
  • 25 % salt
  • 12.5 % sugar
  • 12.5 % sugar
  • 12.5 % sugar
  • 1 handful chervil
  • 1 handful chervil
  • 1 handful chervil
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 tablespoon lime zest
  • 1 tablespoon lime zest
  • 1 pinch star anise
  • 1 pinch star anise
  • 1 pinch star anise
  • 1 pinch fennel seed
  • 1 pinch fennel seed
  • 1 pinch fennel seed
  • 1 Ora King salmon fillet
  • 1 Ora King salmon fillet
  • 1 Ora King salmon fillet
  • 1 handful chervil
  • 1 handful chervil
  • 1 handful chervil
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 handful chive
  • 1 handful chive
  • 1 handful chive
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 tablespoon lime zest
  • 1 tablespoon lime zest
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch fleur de sel
  • 1 pinch fleur de sel
  • 1 pinch fleur de sel
  • 1 cup kombu and bonito flakes
  • 1 cup kombu and bonito flakes
  • 1 cup kombu and bonito flakes

Equipment

food processorknifegratersmall bowlplatemetal ring mold
Salmon Tartar | Clip Recipe