There is nothing as fancy (that is also as easy to make) as tartare. All you have to do is dice fresh salmon, mix it up with a few ingredients and let it sit in the fridge. THAT’S IT! Its something you normally find at a fancy restaurant, with a high price tag for the portion you get. If you make it at home it will cost half the price and you’ll get double the portion. Next date night in, impress your partner with this Asian variation. It uses my favourite flavour: sesame oil. You only have to use a little because it goes a long way. And don’t forget to tag @jellybeaneats if you post a photo of this recipe so I can re-post it on my story!
180 g of sushi grade salmon, boneless, skinless (makes 2 big servings)
½ a small shallot, extra finely diced
½ tsp sesame seed oil
½ tsp mirin
½ tsp hoisin
1 tsp soy sauce
½ a baguette
¼ of a lemon
salt and pepper to season
Sesame seeds (garnish)
I like to buy my sushi grade salmon from a reputable fish store, but if you don’t want to spend a fortune on salmon I find IGA has a pretty good selection. Tell the fish monger you are buying salmon to make tartare and they’ll give you the freshest salmon they have. They can also skin the fish for you-one less step for you to do!
Cut the salmon into ¼ minced pieces. Put the salmon in a medium size bowl with the shallots, sesame seed oil, mirin, hoisin, and soy sauce. Mix everything together till everything’s incorporated. Cover the bowl with plastic wrap and put it in the fridge for 1-3 hours. Before serving season with salt and pepper. Serve over smashed avocado and garnish with sesame seeds and a slice of lemon. Eat with homemade crostini.
Smashed avocado: Prepare the smashed avocado right before serving. Cut the avocado in half, remove the pit and scoop out the flesh. Mash the avocado in a bowl with a fork and season with salt and pepper. Add the juice of a quarter lemon to keep it from browning.
Crostini: Preheat the oven to 375F. Line a baking tray with tin foil. Thinly slice the baguette into 1/4” slices, lay flat on a baking tray and drizzle 1 tbs of olive oil over the bread. Use your hands to coat the bread in the oil that landed on the tray. Bake for 10 minutes or until golden brown. Keep an eye on them, you don’t want to burn them.
Assembly: If you have a 5 inch round mold, place it on your serving plate. First, fill it up half way with half the avocado, pressing down gently so it fills it in to the edges. Then top with half the salmon mixture. Remove the ring mold by gently pulling up. Season with sesame seeds and a squeeze of fresh lemon juice. Repeat again for the second portion.