This fantastic salmon tartare salad is super easy to prepare. Just make sure your piece of salmon stays in your freezer for 24 hours before using it raw. When you are going to do this dish, take the salmon out of the freezer in the morning, and put it in the fridge. This will ensure a slowly defrosting period which is the most gentle way to handle the salmon used for a raw salad.
When you come home in the afternoon it will still be slightly frozen, but very easy to cut into the tartare style. It will finally be nice and cold and completely defrosted when prepared with the other ingredients. Use a good strong knife for chopping and best if you have a plastic cutting board.
Maybe your fishmonger sells salmon that has already been frozen, and if so, you don’t have to do this again. It is often available due to the use of raw salmon for sushi dishes. You can ask him to take away the skin as well. You don’t need that for the Salmon Tartare Salad.
How To Do The Salmon Tartare Salad
450 g of salmon (see above for instructions)
1 tablespoon sesame oil
1-2 teaspoons soy sauce
Juice of 1 lime
2 tablespoons sesame seeds
1 small finely chopped onion (you can leave this out)
1 good handful of fresh coriander, chopped
A little red chili, finely chopped, around 1-2 teaspoons
Sea salt and freshly ground pepper
Chop the salmon into small pieces like a tartare, while it’s still cold and easy to work with. See instructions above.
Add the sesame oil and the seeds, the lime juice, the soy sauce and the chopped onion. Leave it cold for half an hour.
Add the salt and pepper, the chili, the coriander and stir carefully until is has a nice texture for a salad.
Serve the Salmon Tartare Salad with the smooth Avocado Cream and the gorgeous Crispbread. This is fantastic together! You can also use it for a sandwich using the lovely Panini. Enjoy! You can keep the Salmon Salad for 1 day in your fridge in an air tight container. You shouldn’t freeze it again.