One of the best raw fish nibbles is salmon tartare. Chefs who enjoy Japanese food will enjoy this dish. It tastes great!
Salmon tartare ingredients
- 240 grams of premium raw skinless salmon
- a tiny leek fragment, about 3 cm across (around 20 g)
- Two teaspoons of traditional or gluten-free dark soy sauce
- a teaspoon of sesame seeds (I used a combination of black and white).
- Two pinches of Togarashi spice (I used gochugaru), or chili flakes –
- Seven Seven Flavors
- Four drops of sesame oil are optional.
Salmon tartare recipe
Step 1: Get the salmon ready.
Salmon should be frozen to ensure that any potential parasites are killed before it is served raw in recipes like steak tartare. The fish needs to be frozen for a minimum of twenty-four hours at a temperature of -20 degrees Celsius. This period will be shortened to 15 hours if we have commercial freezers that can chill fish to -35 degrees Celsius. Fish should always be defrosted in the fridge.
Invest on premium fish. If the salmon is not appetizing, no amount of delicious side dishes will improve the taste of the appetizer. You require 240 grams of uncooked, skinless moose (no bones, fibers, etc.).
Slice the uncooked, thawed salmon into small pieces, then continue chopping. Finely chop the salmon. Fat will precipitate and the bulk will be rather uniform. I will state up front that I do not cut fish. I always use a knife to cut it.
Step 2: Combine the components.
In a dry frying pan, roast one tablespoon of black sesame seeds, or a blend of white and black sesame seeds. The sesame seeds should be gently toasted after a few minutes of low heat roasting. Once it has cooled, either mix it into the salmon or simply sprinkle it over the appetizer.
Add two tablespoons of black soy sauce (gluten-free soy sauce is preferred by those following a gluten-free diet) to the chopped salmon. Finely chop a 20g portion of leek (the center section minus the first “layer”) and add it to the fish.
Lastly, add the same amount of Japanese Togarashi spice (seven tastes) or two pinches of spicy Gochugaru flakes. I advise against using hot pepper powder. Flakes with chili are the greatest option. It’s optional to add a few drops of sesame oil as well. Once all the ingredients have been combined, taste the appetizer to determine whether you would like to add more soy sauce or anything else.
Advice: As a last resort, you can use apple pie onions in place of the leeks. I do not advise using lime or lemon juice in place of soy sauce since the liquid will cause the salmon’s protein to curdle and turn the fish an ugly white in this location.
Serve the salmon tartare cold or with ice cubes in a bowl. It’s great as an appetizer for sushi or Japanese food, or as a stand-alone snack.
Savor your food.
