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Salmon Tartare

Salmon Tartare with Wasabi and Apple

Catalina T
This gorgeous Salmon Tartare will leave you wanting more. Delicious fresh salmon in creamy wasabi mayo with little bites of crunchy apple.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetiser
Cuisine Japanese
Servings 4 Servings
Calories 147 kcal

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. 
    apple
  • 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. 
    Salmon Tartare
  • 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. 
    sauce
  • 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. 
    Salmon Tartare

Notes

(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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'.
(NOTE 4) Light soy sauce or regular soy sauce, but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.
(NOTE 5) 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.
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.
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.

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 2gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 107mgPotassium: 389mgFiber: 1gSugar: 1gVitamin A: 39IUVitamin C: 1mgCalcium: 12mgIron: 1mg