Salmon Tartare with Lime Mayonnaise
This makes a lovely lunch dish or entrée. Dice the salmon one day ahead, or in the morning and just before serving combine with the marinade.
250g (1/4) fresh salmon fillet (skin off and bone out)
1+ 1/2 tbsp finely chopped chives
15ml (1 tbsp) sesame oil
30ml (2 tbsp) Tamari soy sauce
15ml (1 tbsp) rice wine vinegar
1/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper
1/2 recipe Lime Mayonnaise
2 tbsp cucumber (chopped or finely sliced)
25g-30g (5-6 tsp) salmon roe
extra chives for garnish
Cut salmon into 6mm dice.
To make marinade: Place chives, sesame oil, soy sauce, vinegar, salt and pepper into a non-reactive bowl and mix together.
Add salmon to marinade and toss together. Cover and refrigerate for up to 30 minutes but no longer as the soy sauce and vinegar will break down the salmon.
Spoon salmon into serving dishes or onto a platter. Garnish with Lime Mayonnaise, cucumber, salmon roe and chives.
(makes 375ml) 1 ½ cups
Lime Mayonnaise is very suited to seafood dishes and in particular as an accompaniment to salmon and prawns.
2 egg yolks
1 clove garlic (peeled)
1/2 tbsp mild mustard
15ml (1 tbsp) lemon juice
50ml (3 tbsp + 1 tsp) lime juice (3-4 limes juiced)
1 tbsp finely grated lime zest
250ml (1 cup) salad oil
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper
Place egg yolks, garlic, mustard, lemon juice, lime juice, zest plus ¼ cup salad oil into a food processor bowl fitted with a metal blade. Process till smooth.
With food processor running very slowly pour remaining salad oil from a narrow spouted jug through feed tube till all of the oil is combined. Season to taste.
Keep covered in refrigerator for up to one week.