How to make a perfect salmon Tartare? Very easy actually. All you need is to follow 5 simple principles/steps:
- Choose a good quality raw fish & slice it neatly
- Marinate your fish for an additional layer of flavour
- Don’t forget about the binding mixture (so your Salmon Tartare doesn’t fall apart)
- Serve with some crunchy companion (to offer a variety of textures for your exuberant palate)
You can watch the full video of me making a Perfect SALMON TARTARE here
Part 1 - Salmon preparation (incl. marinade)
- 200g Sashimi-grade Salmon
- 50g Sake
- 50g Mirin
- 100g Soy sauce
- 1.5g Ginger powder
- 25g Cane sugar
Ingredients, you’ll need
- Remove skin, brown flash and bones (if any) off your salmon fillet.
- Slice* your salmon fillet with a sharp knife about 5mm thick, and then chop to small cubes (5*5mm).
- Prepare a marinade by mixing together all the rest of the ingredients and simmering** the mixture for about 2 min to let all the alcohol evaporate, leaving only the deep flavourful notes.
- VERY IMPORTANT – Let your marinade cool down completely***.
- Pour the cold marinade over your salmon cubes, cover with plastic (touching the surface of the mixture to prevent oxidation from happening).
- Put it in the fridge and marinate for about 3 hours.
**Do not boil – simmer! Simmering = letting air bubbles gently float from the bottom of the pan to the top, in course of heating up the liquids. Key word – gentle.
***Any fish (and salmon as well) has very fragile meat, that turns from raw to cooked extremely fast. If you’re too impatient in this step, you’ll probably cook your salmon with hot marinade, instead of preserving its raw state.
Part 2 - Binding mixture for our perfect Salmon Tartare
- Mix all the ingredients with a whisk.
- Once the salmon had marinated for a couple of hours, drain the marinade off as much as possible.
- Mix the salmon with about 2 tsp of this binding mixture. Make sure it’s just enough to bind the pc of salmon together, not too much.
*Ruby egg is a cured egg yolk in a special mix. There’s a detailed video recipe on how to make a Ruby egg, currently available exclusively to my Patreons and YouTube members. If you are interested, check it out. Otherwise, you can substitute it with a regular cured egg yolk.
Part 3 - Pistachio sauce
- 60g Pistachio paste
- 10g Shallots
- 10g Honey
- 5g Sherry vinegar
- 50g Olive oil
- Roughly chop shallots.
- Blend together shallots, pistachio paste and honey to smooth consistency.
- While still blending start adding olive oil slowly-slowly, so the oil incorporates slowly enough to the mixture without splitting it*. Add enough oil so the mixture is still thick enough, without turning it into a dressing (more loose consistency).
- Stop the blender, add seasoning and a touch of sherry vinegar** and blend everything again.
An example of a classing emulsifier is a raw egg, or lecithin powder (for my molecular gastronomy lovers here).
**Add as much sherry vinegar, so you can just taste a note of it, not so the sauce becomes too sour.
Part 4 - Plating
Tools, you might need for this recipe
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