Fish Easy Asian

Salmon tartare with wasabi, avocado and tempura leaves

Name: Salmon tartare with wasabi, avocado and tempura leaves
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 300g sashimi-grade salmon, finely chopped; 2 tbs olive oil; 2 tbs finely chopped chives; 2 eschalots, finely chopped; 1 large avocado, finely chopped; 1/2 tsp grated fresh wasabi; 1 cup (150g) tempura flour; 1 cup (250ml) vegetable oil, to fry; 4 wasabi leaves; 1 cup micro herbs; 1/4 cup (60ml) light soy sauce; 2 tsp sesame oil; 2 tbs mirin

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This Japanese-style salmon tartare is an impressive starter.

300g sashimi-grade salmon, finely chopped
2 tbs olive oil
2 tbs finely chopped chives
2 eschalots, finely chopped
1 large avocado, finely chopped
1/2 tsp grated fresh wasabi
1 cup (150g) tempura flour
1 cup (250ml) vegetable oil, to fry
4 wasabi leaves
1 cup micro herbs

Dressing

1/4 cup (60ml) light soy sauce
2 tsp sesame oil
2 tbs mirin
1/2 tsp grated fresh wasabi

Method

1.

Combine salmon, olive oil, chives and eschalot in a bowl. Season and chill for 30 minutes.
2.

Mash avocado with grated wasabi until smooth. Season and set aside.
3.

Prepare tempura batter by whisking flour with 3/4 cup (185ml) cold water until a loose batter. For the dressing, combine all ingredients and set aside.
4.

Place 6cm ring moulds on plates and half fill each with salmon tartare. Spread avocado over the top to fill the mould, then carefully remove mould.
5.

Heat vegetable oil in a small pan to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Dip wasabi leaves in tempura batter and fry until crisp. Carefully remove with a slotted spoon and drain on paper towel.
6.

To serve, place micro herbs on top of avocado, drizzle with dressing and garnish with wasabi leaves.