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.
Ингредиенты
- 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)
Инструкция
- 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.
