ezRecipe-Zee: Cooking Recipe: How to make Smoked Salmon Tartare With Ginger And Sesame

Smoked Salmon Tartare With Ginger And Sesame

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Seafood / Shellfish

Ingredients:

2     tablespoons   fresh lemon juice
1     teaspoon      wasabi powder
6     ounces        sliced smoked salmon (not lox)
1/4   cup           fin-diced peeled seeded English hothouse
                    cucumber
1     tablespoon    minced fresh cilantro
1     tablespoon    minced green onion
1     tablespoon    toasted sesame seeds
1 1/2 teaspoons     minced peeled fresh ginger
1     teaspoon      oriental sesame oil
2     pieces        dried nori - (8" by 1" by 1/2"
                    cut from one 8" by 8" sheet)
                    Water crackers or Japanese rice crackers

Directions: one line for each direction. When saved the lines will be numbered.

Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter.
Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.
This recipe yields 6 first-course servings.
Comments: In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.

Notes:
Recipe from the article "The 20th Century In Food: 1990s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999