An easy-to-make salmon tartare recipe that's perfect with drinks and rice. Umami is added with kelp tea, and the texture of the onion and sweet vinegar pickled ginger adds a nice accent. This dish will add a touch of elegance to your home parties and New Year's table.
Ingredients
Main Ingredients (2 servings)
- <b>Salmon (sashimi-grade) 150g</b>
- Onion 1/4 (60g)
- Sweet Vinegar Pickled Ginger (sushi gari) 30g
- Green Onion (optional)
Seasonings
- Kelp tea 1 tsp
- Mayonnaise 1 tbsp
- Wasabi (about 2cm)
- Soy Sauce (optional)
Steps
- Finely chop Salmon (sashimi-grade) 150g into 1cm cubes. Then, further mince it with a knife.
- Transfer the minced salmon to a bowl. Add kelp tea 1 tsp and mix well. (Key Tip!) The umami from the kelp tea will seep into the salmon, making it even more delicious.
- Finely chop onion 1/4 (60g) and add it to the bowl.
- Finely chop sweet vinegar pickled ginger (sushi gari) 30g and add it to the bowl.
- Add mayonnaise 1 tbsp to the bowl.
- Add wasabi (about 2cm) and mix everything thoroughly until uniform.
- Place a ring mold (lightly oiled) on a serving plate. Pack the tartare into the mold and carefully remove it.
- Garnish with green onion in the center, if desired. If you prefer a lighter flavor, drizzle a small amount of soy sauce.
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