Salmon Tartare with Avocado & Tahini Dressing
Whilst this dish might look light and elegant, it certainly packs quite a punch on the flavour front thanks to the wasabi-spiked dressing! This really is one to make with only the freshest of fish and perfect for special occasions.
- 300 gr fresh, sashimi grade salmon, cut into ½ cm cubes (see Lisa’s Tips)
- 1 cucumber, peeled, deseeded, cut into ½ cm cubes
- 1 handful fresh chives, finely chopped
- 30 gr massago aka fish roe (see Lisa’s Tips)
- 1 tbsp. tahini
- 2 tbsp. water
- ¼ - ½ tbsp. wasabi (if you’ve never used it before, I recommend starting with a smaller amount)
- 1 tbsp. lemon juice
- 3 tbsp. maple syrup
- ½ avocado, stone removed and peeled
- sea salt
- black pepper
- 1 green plantain, peeled
- 1 tbsp. sunflower or coconut oil (odorless)
- sea salt
- white pepper
- 20 gr salmon roe (optional)
- Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line a baking tray with a silicone baking mat or parchment paper.
- For the dressing, combine the tahini, water, wasabi, lemon juice and maple syrup in the bowl of a blender or food mixer and blend until smooth. Season with sea salt, herbamare and black pepper, then add the avocado and blend again until smooth. Check for seasoning, and, if you want more of a kick to your dressing, then add a little more wasabi. Set aside to allow the flavours to mingle whilst you prepare the salad.
- For the salad, combine the cubed cucumber and salmon in a large bowl then add the chopped chives and season lightly with black pepper. Carefully fold in the chopped chives and massago (fish roe), then pour over the dressing and mix well until everything is combined. Check for seasoning and then place the mix into the fridge for 1-2 hours before serving to allow the flavours to infuse.
- To make the plantain chips, place the peeled plantain onto a chopping board then, using a sharp knife, remove both ends and then cut it lengthways into 5 or 6 long slices. Place each slice on the chopping board and slice it lengthways into long, thin strips - the thinner you make them, the crispier they will be when cooked.
- Place the chips into a large bowl (or plastic bag), add the oil and season with sea salt, white pepper and paprika, then toss well to ensure all the chips are thoroughly coated. Tip the seasoned chips onto the prepared baking tray and bake in the pre-heated oven for 20-25 minutes, tossing after 10 minutes to ensure even cooking – do keep an eye on them though as you want them crispy without being too dark in colour. When cooked, remove the chips from the oven, then tip them onto a large plate lined with kitchen paper or a clean tea towel so that an excess oil is removed and to prevent them going soggy, then set aside to cool.
- When you’re ready to serve, carefully place the dressed salad onto the centre of a serving platter (or individual plates if you prefer), then garnish with the plantain chips and salmon roe.
- Note - As this dish contains raw fish, it IS NOT advised that it be eaten by those with weak or compromised immune systems.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - You only want to use the freshest of fish when making this dish so I would recommend talking to your local fishmonger, searching out your nearest specialist Asian supermarket or ordering online from one of the many suppliers that stock it rather than buying it from a regular supermarket. Plantain chips are a fun and satisfying alternative to regular potato chips – and baking them means they are healthier than their fried counterparts. When choosing your plantain, keep in mind that, unlike with bananas, greener is better - the riper yellow ones will not work for making baked plantain chips. Feel free to play around with the seasonings on the chips, whilst I like paprika, they are also delicious with cajun seasoning, garlic salt, bbq seasoning… the choice is yours! Be sure not too cut the chips too thin though or they will burn but don’t make them too thick or they won’t crisp up!