Con la colaboración de:

Salmon Tartare

A light and refreshing recipe that grows in popularity

Made with vegetables, fish, seafood or meat, tartare is one of the most popular recipes in restaurants. A dish that was already reflected in Marco Polo’s travel book, where it was reported that the nobility consumed meat fillets cut into small pieces with a garlic and spice sauce.

Some stories tell that the Tartars had the habit of curing the meat and placing it under a saddle to soft it. Some other stories inform that, in French Polynesia was common to present this dish in the late XX Century and it became much more popular in the fifties. It is in this decade, when his name emerges, was created the tartare sauce that the French chef Auguste Escoffier added to the steak tartare.

Thanks to the tarts and other elaborations such as tatakis, pokes, sashimi, nigiris and sushis, the fish have taken a special role at the table.

Enjoy a light, healthy and refreshing recipe such as salmon tartare.

Tartar de Salmón
Salmon Tartare

Ingredients for 2 portions

  • 150 g Salmon loin, without bones or skin
  • 1/2 teaspoon Worcester sauce
  • 1/2 teaspoon of Dijon mustard
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice
  • Salt
  • Ground black pepper
  • 100 g of edamame or cooked soybean pods
  • 30 g of dried wakame seaweed
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon of sugar
  • Chilli powder to taste
  • 1-2 avocados, at their point
  • Black and golden sesame seeds

Step by step elaboration

  1. Thoroughly clean the salmon loin, removing the skin and possible spines. With a sharp knife we ​​cut into small cubes of less than 1 cm.
  2. Place the salmon cubes in a bowl and season with Worcester sauce, Dijon mustard, lime and lemon juice and pepper to taste. Let it in the fridge for 30 minutes to let the flavors integrate.
  3. Meanwhile, open the soybean pods and remove the seeds or edamame. Discard the pods and lightly season the edamames. Reserve.
  4. Soak the wakame in warm water for 20 minutes to completely rehydrate. Drain and dry thoroughly. Cut into very thin strips, about 2-4 mm.
  5. Mix rice vinegar, soy sauce, sugar and chilli powder. Stir well and season the wakame seaweed hydrated.
  6. Cut the avocado in half, remove the bone and then the skin. Finely laminate throughout.
  7. Place the avocado slices, superimposed, inside a cooking ring.
  8. Fill it with salmon, wakame seaweed and edamame.
  9. Remove the cooking ring and repeat the operation for the second or third portion.
  10.  Serve immediately sprinkling the tartare with sesame seeds.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Harmony of colors and harmony in flavors and pink fragrances, with green and vivid sparkles, which bring color and flavor to a summery and very tasty dish such as a salmon tartare with avocado, seaweed and the yellow note offered by the egg yolk as sauce, closes for an almost total and edonist pleasure.

S.Pellegrino y Milesimé Rosado de Juve & Camps
S.Pellegrino and Milesimé Rosado de Juve & Camps

At its side, two complements of the same level, who follow it on a trip to the bottom of pleasure. Nothing better than a fine and delicate water whose intake cleanses our palate and brings freshness. It is S.Pellegrino. Next to it, a great Cava. Elegant, rosé and Gran Reserva, it is the Milesimé Rosado of Juvé & Camps it is a trilogy that produces a show of aromas, flavors and sensations that slightly brush the magic of taste and pleasure.

Water, salmon and pink cava, we just need to be by the sea with the gentle breeze that rubs our skin to reach a total ecstasy, mediterranean and gastronomic.

Note: for the Cava service you can use a flute glass and a glass of white or red wine. Long aging wines deserves to breathe. Between 8-10ºC. S.Pellegrino must be served in a glass at 10ºC. In this way it offers all its flavor.

Tips

  • The avocado has to be ripe and cutted in thin slices. Otherwise, it will not have flexibility and, when you remove the cooking ring, it will open and it becomes less aesthetic.
  • We can finish the tartare with a raw egg yolk, as a sauce, or an egg cooked at low temperature to give force to the dish.
  • This tartare should not wait or the avocado will begin to oxidize and lose all its splendor. Serve immediately and very fresh.
  • Sprinkle it with some salt flakes and with a drizzle of extra virgin olive oil to add an extra flavor point.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

Follow us on Twitter, Facebook and Instagram.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

Dejar un comentario

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies