Tartar comes to us from a nomadic people from Eastern Europe. They kept raw meat to make it more tender. Nowadays, it is found in all cultures and it is infinitely declinable! Today, we share with you a recipe for salmon tartare, a cousin variation of the very popular French beef tartare.
Recipe for 2 people
Preparation time: 20 minutes
- 300g salmon fillet
- 2 spring onions
- A tablespoon of ground ginger
- A tablespoon of soy sauce
- A tablespoon of nuoc-mam sauce
- A tablespoon of sesame oil
- Half a green apple
- A tablespoon of nigella seeds
- A teaspoon of coriander seeds
- A tablespoon of chopped coriander
- The juice of a lime
- A dozen Sechuan peppercorns
- Remove the skin from the salmon and cut it into 1 cm cubes. Chop the red onion and the white part of the new onions, then chop the green part.
- Cut the apple into small cubes.
- In a salad bowl, combine the salmon, onions, apple, ground turmeric and coriander seeds. Mix well.
- In a small separate bowl, mix the sesame oil, soy sauce, nuoc-mam sauce, lemon juice and nigella seeds. Then, add the sauce to the rest of the preparation and mix everything so that the sauce coats all the ingredients. Add the chopped cilantro on top and cover with cling film. Leave to rest in the fridge. Before serving add young shoots on top of the tartare.
Because soy sauce is already salty, opt for a mild, delicate salt like Tasmanian salt .
TRICKFor this recipe you can replace the salmon with tuna or sea bream. Adjust with lemon juice depending on the fish chosen.