Wasabi-Infused Salmon Tartare Recipe

Wasabi-Infused Salmon Tartare

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Ingredients

  • 200g sashimi grade salmon
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp wasabi paste (you can use freshly grated wasabi, or measure out 1 tsp from a tube/the paste you get when you mix the powder with water)
  • 3 tbsp shoyu
  • ½ tsp miso
  • 1/2 tsp sugar
  • 1 or 2 tsp of freshly squeezed lemon juice
  • 4 tbsps avruga caviar
  • chives to garnish

How to make Wasabi-Infused Salmon Tartare


A friend of mine had this dish in a restaurant in Singapore about a year or two ago, and never stopped raving about it. I never really understood what she was squealing about, since it just sounded to me like salmon sashimi with the shoyu and wasabi, only chopped up. Anyhow, when I had her over for a dinner party, I decided to try and do the dish for her.. a tricky thing to replicate since I've never tasted the dish that she so loved, but I figured it couldn't be that hard. I still don't really know if this is exactly what she was looking for, but hey - at least she liked it. :)

Some notes: Having a cookie-cutter or some other round thing (like an egg-ring or something) would help with the presentation a lot. Also, be generous with the caviar! (Serves 4 as a starter)

  1. In a small bowl, mix together the mirin, sake, wasabi, shoyu, miso, sugar, and half the lemon juice. Have a taste, and adjust the seasoning.
  2. Remove the skin from the salmon fillets (if any). This can be used to make crispy salmon skin, but I couldn't be bothered this time round. Otherwise it's an awesome garnish and the contrast in textures would make it go really well with this dish.
  3. Cut the salmon up into ½cm dice, and place it in a non-metallic bowl. Mix it with some of the marinade. Have a taste, and add more until you feel that the flavour is right. Don't let the flavour of the marinade overpower the salmon!
  4. Tightly cover the bowl with clingfilm, and leave this in the fridge for between 30min to 2 hours.
  5. Place a metal ring (an egg ring or dough cutter), in the middle of your serving plate. (I used one that was about 2.5 inches in diameter or thereabouts.) Place ¼ of the mixture in, and pat it down gently, but firmly, so it takes the shape of the ring. Repeat with the other 4 plates.
  6. Carefully spoon a dollop of caviar onto the middle of the salmon tartare. Trim the chives into 2cm lengths and garnish. Serve immediately.
  • dubow
    dubow says

    As usual, your food looks divine! :)

  • Judy
    Judy says

    I still love you, more than ever. (No, I am not bi-sexual, but I'd marry you!!!)

  • telliecoin
    telliecoin says

    aww I wish I had a friend like you! not only will I never go hungry, but I get to eat in style

  • rachel
    rachel says

    @Judy: haha, i think you're going to have to fight with iconsam - he proposed a while back.

  • dubow
    dubow says

    Ignore them all!! Marry MEEEEE!!!111 I am hawt and I eat lots! :D

  • rachel
    rachel says

    oh dear.

  • iconsam
    iconsam says

    Wow this looks fantastic... my offer still stands Rachel!!

  • rachel
    rachel says

    @sam: You're [married](http://www.opensourcefood.com/people/iconsam/recipes/filet-mignon-with-a-red-wine-reduction/)!!

  • Judy
    Judy says

    Rachel, we're all clearly in a right tizzle - Marry us all - it's still socially acceptable in some countries!

  • dubow
    dubow says

    I second that... oh, wait.. am i third or fourth or fifth?.... meh, just gimme some of your delicious fooooood! :D

  • rachel
    rachel says

    uh. this could be problematic. hahaha.

  • tjr
    tjr says

    Wow, this looks delicious. I've never tried the avruga (that's herring, right?) caviar, how does it compare to sturgeon?

  • velsid
    velsid says

    Genial, muy buena pinta,lo probaremos. Saludos.

  • gordonator
    gordonator says

    delightful.

  • wilsfresh
    wilsfresh says

    You should know this recipe of yours popped up when I was googling for a new way to enjoy some fresh salmon, and your recipes inspired me to start posting on ND back when it was OSF! I'm sure I'm not alone either! I think you are just terrific and I wanted to share that with you.

  • javier
    javier says

    I'm trying this recipe this weekend. Thanks for sharing. Questions: I don't have miso at home and I'm not sure I want to use that ingredient. Do you think the dish will miss in terms of flavour, richness or otherwise? In terms of pairing, sake comes to mind first. Mind to share if you have paired this dish with wine succesfully? Thanks

  • rachel
    rachel says

    Javier: miso is a Japanese seasoning paste made of (if I'm not wrong) fermented rice and soybeans. Omitting it won't detract from the texture, but it will probably lose a dimension of flavour - it contributes a deeply savoury kind of taste. If you don't have it at home though, I probably wouldn't buy a tub just for this dish, so you can probably just add a little extra shoyu/soy sauce for the saltiness. Just keep in mind that the caviar will be salty too so don't go overboard there either! :) hope you like it

  • javier
    javier says

    Thank you Rachel. I will buy me some miso and report back later!

  • javier
    javier says

    Rachel, this is a tasty, elegant dish. Thanks again. The 2nd time I added a little bit of grated horseradish and it played out really well to my taste. And the caviar is a great touch. Cheers.

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