This gorgeous Salmon Tartare will leave you wanting more. Delicious fresh salmon in creamy wasabi mayo with little bites of crunchy apple.
Wasabi and Apple Salmon Tartare
For someone that was once scared of eating raw fish, or anything raw, I’ve developed a dangerous addiction to fish tartare or carpaccio. If it’s on the menu, I’m always going to order it! My favourite fish tartare is done with salmon or kingfish in Thai or Japanese style.
I’m still working on the Japanese and Thai versions of fish tartare, but in the meantime, I recreated something that’s quite delicious! Say hello to this impressive plate of Wasabi and Apple Salmon Tartare.
I had an idea to combine wasabi, mayo, apple and raw fish together because I thought it’ll taste pretty good. It was and more! We loved it so much, if sashimi-grade fish was affordable I would be happy to eat this every day and never tire of it.
The funny thing is, I used to avoid wasabi and raw fish. When sushi trains first arrived in Sydney, I always choose the plates that had cooked sushi. I ate them only with soy sauce and never touched the sachets of wasabi or pickled ginger. Boring I know! I’m sure glad my tastebuds have since matured!
Long story short, I am now obsessed with wasabi and love using it to flavour my dishes. Wasabi goes so well in the PEA SOUP WITH WASABI and this WASABI PICKLE MAYO goes beautifully with everything!
This dish will only take you less than 10 minutes to prepare! Garnish with some micro herbs and you’ll have a restaurant-quality appetiser to serve to your guests! This Salmon Tartare will surely wow everyone at the table. You get fresh pieces of salmon mixed with crunchy, slightly tart apples in a gorgeous creamy wasabi dressing made with mayo, wasabi, soy sauce, lime and sesame oil.
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Third time lucky
Do you always check the price of something before you buy it? I do, well, most times I do because I would like to think I’m thrifty. In saying that, I overindulge way too much, specifically with seafood!
When we were little, dad would say, ‘Never spend too much money on a feed because it comes out the same way as cheap food.’ What he actually said was cruder. My sister, Nara and I would never disclose how much we’ve spent in fine dining restaurants because our dad would most likely disown us.
I try to not look at the price tag whenever I purchase sashimi-grade sushi. They often display the price per kilo and the amount they’re asking for makes me balk. To create this recipe that I had to buy 3 lots of salmon because I had to make it 3 times until I was completely happy with it. I don’t even want to think about how much that cost me!
The good thing was, all three attempts were delicious, so none of the expensive salmon went to waste. I had fun experimenting with the flavours and textures of my salmon tartare. Plus, there’s always someone around here to help eat the sashimi.
Whenever Teddie, our baby-face food assassin, smells fish, he will instantly appear from nowhere. He kindly asked (demanded) if he could test how fresh the salmon was.
On the first attempt, I only used salmon. I was happy with the flavours but felt the tartare needed a little crunch for texture. For the second attempt, I added cucumbers and a little more dressing. Although the cucumbers added freshness and crunch, I felt they added little depth to the dish. The cucumbers also made the dressing runnier.
Lucky last third attempt was perfection. Less dressing, more wasabi and with the magic touch of Granny Smith apple.
Ingredients for Salmon Tartare with Wasabi and Apple
Sashimi quality salmon – It’s vital to purchase salmon that is sold specifically for sashimi as we’re serving this salmon raw. Sashimi-grade salmon is more expensive, but it’s the freshest salmon available. Don’t risk using regular salmon as it may lead to ingesting bad bacteria, which may cause food poisoning.
Wasabi paste is green Japanese horseradish commonly served with sushi or sashimi. It’s quite pungent and goes right up the nose, so a little goes a long way. Supermarkets stock wasabi in the Asian/International section.
Light soy sauce or regular soy sauce, but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.
Mayonnaise – It makes a vast difference when using good quality mayonnaise. I prefer full fat whole-egg mayonnaise which is less sweet but more creamy and flavourful. For this recipe, I used Japanese mayonnaise ‘Kewpie‘.
Sesame oil is very aromatic with a roasted nutty flavour and aroma. They usually stock sesame oil in the international section of the supermarket or near other oils.
How to make Salmon Tartare with Wasabi and Apple
Step-by-step guide with photos
Peel and chop the apples into little cubes and place them in a small bowl, then add in lime juice and toss the apples into the juice.
Slice the salmon little into cubes, but make the cubes bigger than the apples. Set the salmon and apples separately aside whilst making the dressing.
For the dressing – In a large bowl, place in the wasabi, mayonnaise, soy sauce and sesame oil, then whisk it together until combined, separating any clumps of wasabi.
Place the salmon and apples in the bowl with the dressing, then fold gently to combine. Have a taste and add salt or pepper if needed. Optional – garnish the salmon tartare with micro herbs and saffron chilli.
Leftovers – Once the dressing is on the salmon, it’s best to serve the salmon immediately or within 30 minutes. This recipe is ideal as a small starter/appetiser for 4 people.
Salmon is incredibly healthy and nutritious, so why not have more of it in your diet? Try out this budget-friendly and tasty Salmon Patties with Cheese and Broccoli which calls for tinned salmon. I also love making dishes with smoked salmon, try this flavourful Smoked Salmon Ceviche
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
I would love to hear your thoughts or feedback on this post. If you have made this recipe, please show your support by commenting and rating this recipe. You can do this by scrolling down or by clicking the green circle on the left. To prevent spam on this site, an email address is required but it won’t be published.
Cheers (I’ll drink to that) – Cat Tre
Salmon Tartare with Wasabi and Apple
Ingredients
- 300 gm salmon (raw, sashimi grade) (NOTE 1)
- ⅓ cup Granny Smith apple (little cubes)
- 1 tsp fresh lime juice
- 1 tsp wasabi paste (NOTE 2)
- 1 tbsp whole-egg mayonnaise (or Kewpie) (NOTE 3)
- ½ tsp light soy sauce (or regular soy sauce) (NOTE 4)
- 1 tsp sesame oil (NOTE 5)
- salt and pepper to taste
Optional garnish
- micro herbs
- saffron chilli
Instructions
- Peel and chop the apples into little cubes and place them in a small bowl, then add in lime juice and toss the apples into the juice.
- Slice the salmon little into cubes, but make the cubes bigger than the apples. Set the salmon and apples separately aside whilst making the dressing.
- For the dressing – In a large bowl, place in the wasabi, mayonnaise, soy sauce and sesame oil, then whisk it together until combined, separating any clumps of wasabi.
- Place the salmon and apples in the bowl with the dressing, then fold gently to combine. Have a taste and add salt or pepper if needed. Optional – garnish the salmon tartare with micro herbs and saffron chilli.
