I love to eat raw things and Sushi or Sashimi I could have every day... So while my friend Tina was visiting me last weekend we tried to have everything her family doesn´t care for that much but she actually likes a lot (in terms of food - and lots of other things - we match perfectly :-) ) We went out for Sushi (since it´s so much work preparing it at home) and had this japanese salmon tartar as an appetizer at night. Unfortunately I had no chance of taking a picture, therefore I´m "forced" to prepare it again today to have something to post - lucky me. And taking into account the freezing temperatures outside, I´m having a steaming hot cup of Miso soup with it followed by .... no idea yet.
click here for a printable version
Serves 2
250 g salmon
30 g garlic chives (nira, asian store ?), if you can´t find nira substitute with chives but then use only 15 g
20 g caviar
2 quail egg yolks (if you can´t find quail eggs substitute with small chicken eggs)
Sauce:
100 ml fish stock (dashi-no-moto ?)
5 g kastuo bushi (dryed bonito flakes, asian store) ?
3 tbsp mirin ?
5 tsp japanese soy sauce2 tbsp fresh lime juice
To serve:
2 tbsp turnip mustard (root) or daikon radish, grated
1 tbsp gari (sushi ginger ?)
chives to decorate
1 tsp wasabi ?
To prepare the sauce mix all the ingredients in a small saucepan and let it reduce over high heat for 4-5 minutes. Let the sauce cool down to room temperature and pour through a fine sieve.
Wash the salmon under running cold water and pat dry. Make sure there are no fish bones in the filet. Take off the skin and trimm off all the dark parts as well as the fatty, thin side. Wrap in plastic foil and freeze for 30 minutes. Then cut into smallest dice. Mix with the finely chopped garlic chives. Cool in the fridge together with two plates for serving.
Carefully add about 3 tablespoons of sauce around the salmon. Serve with the grated turnip mustard, ginger and wasabi on small extra plates.
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