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Salmon mango tartare
By Sam Riley |
June 28, 2009, Sunday
|
Print Edition
Print Edition
THIS salmon mango tartare recipe -- taken from "Cuisine Mei Wenti" reviewed above -- takes just 15 minutes to prepare and is ideal for Shanghai's sweltering summers as it requires no cooking. With fresh citrus flavors and a sprinkling of coriander, its tantalizing summer flavors will appeal to both Western and Eastern palates.
Ingredients
1 salmon steak, 300 grams
2 to 3 small mangos
2 shallots
Juice of half a lemon
Zest of lemon
Olive Oil 2 tablespoons
A pinch of salt and black pepper
Method:
Cut frozen salmon steak into 1 centimeter cubes. Peel and cut mangos into 1 centimeter cubes. Place salmon cubes in a salad bowl and, with a paring knife, add the zest of lemon. Season with salt and pepper.
Carefully wash the coriander. Cut off roots and chop finely.
Peel and cut shallots into small pieces and add with the coriander to the salmon. Season with olive oil and the lemon juice, stir then taste.
Add mango cubes and mix together. Set aside in refrigerator for one hour.
On each plate, fill a heart-shaped cookie cutter with the tartare.
Decorate with coriander leaves before serving.
Preparation time: 15 minutes.
Ingredients
1 salmon steak, 300 grams
2 to 3 small mangos
2 shallots
Juice of half a lemon
Zest of lemon
Olive Oil 2 tablespoons
A pinch of salt and black pepper
Method:
Cut frozen salmon steak into 1 centimeter cubes. Peel and cut mangos into 1 centimeter cubes. Place salmon cubes in a salad bowl and, with a paring knife, add the zest of lemon. Season with salt and pepper.
Carefully wash the coriander. Cut off roots and chop finely.
Peel and cut shallots into small pieces and add with the coriander to the salmon. Season with olive oil and the lemon juice, stir then taste.
Add mango cubes and mix together. Set aside in refrigerator for one hour.
On each plate, fill a heart-shaped cookie cutter with the tartare.
Decorate with coriander leaves before serving.
Preparation time: 15 minutes.
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