Made with vegetables, fish, seafood, or meat, tartar is one of the most popular methods in restaurants. A dish that was already reflected in Marco Polo’s travel book, where it was reported that the nobles consumed meat fillets cut into small pieces with garlic and spicy sauce.
Some stories tell that the Tartars had the habit of curing the meat and placing them under the saddle to soften them. And others, which in French Polynesia began to present this dish in the late twentieth century and became popular in the fifties. It is in this decade when his name emerges, the fruit of the tartar sauce that the French chef Auguste Escoffier added to the steak tartar.
Thanks to the tarts and other elaborations such as tatakis, pokes, sashimi, nigiri and sushi, the fish have taken a unique role at the table.
Enjoy a light, healthy, and refreshing recipe such as salmon tartare.
Ingredients for 2 portions
- 150 g salmon loin, without bones or skin
- 1/2 teaspoon Worcester sauce
- 1/2 teaspoon of Dijon mustard
- 1 teaspoon lime juice
- 1 teaspoon lemon juice
- Ground black pepper
- 100 g of edamame or cooked soybean pods
- 30 g of dried wakame seaweed
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon of sugar
- Chilli powder to taste
- 1-2 avocados, at their point
- Black and golden sesame seeds
Step by step elaboration
- Thoroughly clean the salmon loin, removing possible spines and skin. With a sharp knife, we cut into small dice of less than 1 cm.
- Place the salmon dice in a bowl and season with Worcester sauce, Dijon mustard, lime and lemon juice, and pepper to taste. Let stand in the fridge for 30 minutes so that the flavors settle.
- Meanwhile, open the soybean pods and remove the seeds or edamame. Discard the pods and lightly season the edamame. Reserve.
- Soak the wakame in warm water for 20 minutes to completely rehydrate. Drain and dry thoroughly. Cut into skinny strips, about 2-4 mm.
- Mix rice vinegar, soy sauce, sugar, and chili powder. Stir well and season with this dressing the wakame seaweed hydrated.
- Cut the avocado in half, remove the bone and then the skin. Finely laminate throughout.
- Place the avocado slices, superimposed, inside a plating ring.
- Fill with salmon, wakame seaweed and edamame.
- Remove the hoop and repeat the operation for the second ration.
- Serve immediately sprinkling the tartare with sesame seeds.
At his side, two companions of the same level and who follow him on a trip to the bottom of pleasure. Nothing better than a fine and delicate water whose intake cleanses our palate and brings freshness. It is S.Pellegrino. Next to it, an extensive wine cellar. Elegant, pink and Gran Reserva, the Milesimé Rosado de Juvé & Camps is a trilogy that produces a show of aromas, flavors, and sensations that borders on the magic of taste and pleasure.
Water, salmon, and pink cava, we just need to be next to the sea, and the gentle breeze rubs our skin to reach a total ecstasy, Mediterranean and gastronomic.
Note: for the cava service you can use both a flute glass and a glass of white or red wine. Long aging deserves to breathe. And between 8-10ºC. It must be S.Pellegrino, in a glass or in a glass at 10ºC. Thus it offers all its flavor.
- The avocado has to be at its right point of maturity and finely rolled. Otherwise, you will not have the flexibility and, when you remove the hoop, it will open and become less aesthetic.
- We can finish the tartare with raw egg yolk, as a sauce, or an egg cooked at low temperatures to give force to the dish.
- This tartar should not be expected, or the avocado will begin to oxidize and lose all its splendor. Serve immediately and very fresh.
- Sprinkle with some salt flakes and sprinkle with a drizzle of extra virgin olive oil to add another point of flavor.