A different kind of tartare – Salmon tartare with wasabi, sesame seeds and avocado
Un tartare un peu différent – Tartare de saumon, wasabi, sésame et avocat
This is such an overdue post, since this salmon has been one of my favorites for such a long time. I used to make a similar tartare with ahi tuna (or as we call it in France thon rouge, red tuna), but due to the extinction of wild tuna in East Atlantic Coast and Mediterranean Sea, I stopped buying it and consuming it. I think that’s the least we can do to protect the species. In France, many famous chefs such as Joël Robuchon, Gaël Orieux, Alain Ducasse and many others are committed to not serve Ahi tuna and other endangered species in their restaurants. According to the experts by year 2050, fishes will have disappeared from the oceans.
Sometimes I feel so guilty for consuming animal products, and definitely want to contribute more to protecting our planet, and maybe one day become a complete vegetarian…but I am not there yet.
I fall in love with wasabi oil, it’s one of those flavored oil that I barely use, most of the time flavored oils have an artificial flavor, but I found this wasabi oil (I don’t remember exactly where) that is incredibly tasty and enhances all kinds of fish tartares and gives it a crisp and fragrant Asian “note”, le saumon a une petite note asiatique!
There are many versions of salmon tartare, and many ways to prepare it, but this one is quite appealing and very pleasant if you like Asian flavors. The beauty of it, is it’s perfect when you have guests, you can prepare it ahead and refrigerate it, you just need to plate it at the last minute. Et voilà, c’est prêt! I think that’s what I’ll make for my Saturday night dinner party.
Ingredients for 2-3
- 5.30 oz (or 300 g) of fresh salmon, finely diced
- 1/2 avocado, diced
- 1/2 red onion, finely diced
- 1 tsp black sesame seeds, toasted
- 1 tbs ponzu shoyu
- 1 tsp soy sauce
- juice of 1/2 lemon
- 1 tbs wasabi oil
- 1/4 tsp cayenne pepper powder
- 1 tsp sesame oil
- 1 tbs cilantro, chopped
- 1 scallion, finely chopped
- 1/2 daikon radish, thinly sliced
- sichuan pepper
In a mixing bowl, combine salmon with all the ingredients except for daikon. Mix carefully all ingredients together. Refrigerate for about one hour.
Place daikon in a small plate and arrange salmon tartare on top.
Decorate with avocado, sesame seeds and cilantro. Serve with toasted baguette.
This entry was posted by silvia on March 16, 2010 at 11:49 pm, and is filed under Appetizers, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- As good as it looks – Yams tartine with avocado mash, zucchini tagliatelle and edamame, grey lava salt
- Quick and simple – Yams tartine with greens, sardines and radishes, lemon-herb pesto
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- Sanpeijiru – Japanese salmon and daikon soup
- Salmon à l’unilatérale, cauliflower purée and warm Moroccan carrot salad
- Distant and delightul memories – Octopus carpaccio
- Croquettes or galettes? – Cod croquettes, with carrots ribbons and yogurt-capers sauce
- Rockfish in coconut sauce, roasted yams, sauté greens with chili, garlic and lemon zest
- When the sun is hiding – Broccoli, cumin and feta galettes, saute kale, butter bean avocado salad
I hope experts are wrong about that prediction around 2050. The flavor combinations sound delicious and your presentation of this tartare is beautiful!
Hey….we must be craving for the same thing….salmon! I’ve just cooked salmon the other day and posted today. Your dish looks delicious…..with an Asian flavour. Beautiful presentation!
Such a lovely dish. I make a similar one with the local ahi here–although I know what you mean about feeling guilty about eating it. Such great flavors and ingredients in this.
Thanks for stopping by my blog.
2050!!! No way… probably by the year 2030, they’re already gone! Our planet is so sick and I kept on telling everyone the same thing. However, your salmon dish looks fabulous!
Have a nice day, Silvia!
Good for you for wanting to eat more sustainably. Salmon would be a good choice.
Beautiful looking tower. Nice flavor profile!
beautiful! drop by my website and pick up your award
your dishes always look like they belong in a gourmet mag. beautiful!!!
Wow, that looks amazing, but hush, hush, between you and me I have a little secret, I don’t like raw fish. I know…what kind of foodie am I. Not eating raw fish is embarrassing…. your pictures looks fab.
Thanks for the sustainability reminder!
The dish looks amazing. Beautiful photographs. And I can just imagine the flavors…
Beautiful tartare. Love the Asian flavors on this.
Such a delicate dish and all the flavours. And wonder where can I find wasabi oil. interesting!
An excellent Asian fusion dish! Wonderful flavors with wasabi and avocado!
Delicious recipe and photo. I love it, it’s cute..
I have made a similar recipe with fresh tuna.
I love the salmon idea.
Now, if I could only get salmon this fresh in NJ.