This simple and elegant tartar can be made up to two hours ahead and kept refrigerated until serving. Alternatively, fill a plastic wrap lined ramekin with the tartar and unmold onto a serving plate and surround with crackers or crostini toasts.
Ingredients
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)
-
3/4 pound sashimi quality salmon skinned and boned
-
1 cup cucumber peeled, seeded and finely diced (1/8th to 1/4-inch)
-
2 tablespoons green onions finely chopped
-
2 tablespoons cilantro finely chopped
-
2 tablespoons pine nuts toasted, finely chopped
-
2 tablespoons sesame seeds toasted
-
1/4 cup sesame sauce
-
30 shiso leaves or crostini toasts
Sesame sauce:
-
1 tbsp sesame paste
-
4 teaspoons light soy sauce
-
1 tbsp rice wine vinegar
-
1 tbsp ginger finely minced
-
2 cloves garlic minced
-
1 tbsp sugar
-
1/4 cup sesame oil
Recipe Method
1. Cut the
salmon into 1/4-inch
dice (semi freeze the
salmon will make the cutting easier).
2. Combine salmon, cucumber, green onions, cilantro, pine nuts and sesame sauce in a bowl and toss well.
3. Place on shiso leaves or crostini toasts.
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