Salmon Tartare with Mango and Curried Yogurt Sauce
Add an international touch to salmon tartare with this recipe. Along with fresh salmon cubes, mix in diced mango, roasted pistachios, mint and harissa. Serve the tartare with a curry and lime-flavoured yogurt for a creamy texture.
Ingredients
- 1/3 cup (75 ml) plain yogurt
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 2 tbsp shallots, finely chopped
- 2 tbsp (30 ml) lime juice
- 1 1/2 lb (675 g) very fresh salmon without skin
- 3/4 cup (140 g) ripe mango, cut into small dice
- 3 tbsp shelled roasted pistachios, finely chopped
- 3 tbsp (45 ml) olive oil
- 1 tbsp mint leaves, finely chopped, plus more for serving
- 1 tsp (5 ml) harissa, or more to taste
- Papadums, for serving (see note)
Instructions
- In a small bowl, combine the yogurt, curry powder and turmeric. Season with salt. Refrigerate until ready to serve.
- In another small bowl, combine the shallot with half of the lime juice (1 tbsp/15 ml). Let marinate for 5 minutes. Drain the shallot and discard the liquid.
- Meanwhile, fill a large bowl two-thirds of the way up with ice. Place a second bowl over the ice. This will keep the fish very cold while you prepare the tartare.
- On a work surface, using a knife, cut the salmon into small dice and place in the chilled bowl as you go. Refrigerate.
- When ready to serve, add the mango, pistachios, oil, mint, harissa, remaining lime juice and marinated shallot to the bowl of salmon. Season with salt and pepper. Mix well.
- Divide the curried yogurt sauce among four plates. Using a round cooking cutter as a mould, divide the tartare among the plates. Garnish with mint leaves. Serve immediately with papadums.
Add an international touch to salmon tartare with this recipe. Along with fresh salmon cubes, mix in diced mango, roasted pistachios, mint and harissa. Serve the tartare with a curry and lime-flavoured yogurt for a creamy texture.