Smoked Salmon Tartare with Ginger and Sesame |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons fresh lemon juice |
1 teaspoon wasabi powder |
6 ounces sliced smoked salmon (not lox), finely chopped |
1/4 cup finely diced seeded peeled 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 8x1 1/2-inch strips dried nori (cut from one 8x8-inch sheet) |
water crackers or japanese rice crackers |
Directions:
1. 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.
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