Salmon Tartare Recipe Created by NZ Chef Si

Once I was a NZ Air-flown Salmon Fish Monger!

Written by NZ Chef Si@Chef Sarawak

No joke, that's one of my exclusive gourmet food items sold  under my unregistered retail business all because I was staying in a small town, where gourmet food were rare, but my gourmet foods sold so well all because my real professional reputation was branded like Wagyu A5 in such once a small town.

I ended up got to know all the custom officers in its international airport, people came to collect their parcels with vans and trucks, but I drove a flashy coupe to pick up NZ air-flown salmon, I gave good tips to overworked custom officers, some of you might think I tried to bride them, no I didn't need to bride them that's their job, but they were a group of friendly men when they saw me coming their eyes shined brightly and happily, if I could bring happiness to them why not bought them a drink even could make them happier? Don't you think I got a typical restaurateur's mentality since a long long time ago!

I have at least a half dozen salmon tartare recipes created since the days  I became the part-time salmon fish monger. 

This is the latest version I created for NZ level 5 cookery study, if I said it's nice and my Chef Awesome agreed, two Libras both supported each other, you could tell our kitchen shines more than any kitchen in any chef school on earth! 

I posted this signature salmon tartare all because my classmate needs this recipe and methods for our upcoming service. She told me she has never prepared salmon tartare before, and she was so eager to prepare it, I wish her the best of luck. She is helping me to promote my recipe, thank you chef!

Salmon Tartare 

 

Created by NZ Chef Si 

 

 Ingredients (2 portions for smaller size ring mould)

100g Salmon (Tartare, dice to 1/2cm)

1 tbsp Olive oil (Tartare)

2g/A pinch Turmeric (Seasoning)

½ tsp Sumac (Seasoning)

¼ tsp Wasabi powder (Seasoning)

1 tbsp Daikon (Mince for Tartare)

1 tsp Japanese Kikkoman Soy Sauce (Seasoning)

1 tbsp Pine nuts (Finely grind a tsp for Tartare, the rest for garnishing)

2g cayenne (Seasoning)

2g Palm sugar (Seasoning, shave finely)

TT Salt and Pepper

Baby coriander & pine nuts (Garnish)

10g Parsley (Chiffonade, I tsp for Tartare, garnishing)

10g Chives (Chiffonade, 1 tsp for Tartare, garnishing)

Methods:

1.    Get rid of salmon skin and check pin bones, dice the salmon

2.    Season with daikon mince, olive oil, sumac, turmeric, palm sugar, soy sauce, parsley, cayenne, chives, ground pine nuts, season with salt and pepper, mix well

3.    Spoon the mixture into a ring mould before serving

4.    Top up Tartare with baby coriander and pine nuts