Appetizer: Salmon and Tuna Tartare with Spicy Lemon-Ginger Vinaigrette

By SharonE

An elegant starter but assemble RIGHT before serving.

Ingredients

• Sesame Tuiles:
• 4 tbsp. sesame seeds
• 1/2 tsp. sugar
• Pinch of salt
• Pinch of cayenne pepper
• 1 egg white
• 4 tsp. cornstarch
• 12 wonton wrappers
• vegetable oil for deep-frying
• Spicy Lemon-Ginger Vinaigrette:
• 2 tbsp. freshly squeezed lemon juice
• 1 1/2 tsp. rice vinegar
• 1 tbsp. plus 1 tsp. soy sauce
• 1 tsp. sambal chili
• 1/8 tsp. grated peeled fresh ginger
• 1/8 tsp. grated garlic
• 1 tbsp. plus 1 tsp. Asian toasted sesame oil
• Ponzu Mayonnaise:
• 1/2 tsp. ponzu sauce (light colored)
• 2 tbsp. mayonnaise
• Tobiko Oil:
• 1 tbsp. wasabi tobiko caviar
• 1 tbsp. extra virgin olive oil
• Tartare:
• 6 oz. sashimi grade tuna fillet, cut into 1/4" dice
• 6 oz. sashimi grade salmon fillet, cut into 1/2" dice
• 2 tsp. fresh chives, minced
• 4 tsp. wasabi tobiko (optional)
• 1 avocado, 1/2" dice

Preparation

Step 1

To make the tuiles, combine the sesame seeds, sugar, salt and cayenne in a shallow bowl. In a small bowl, whisk together the egg white and cornstarch. Thinly brush one side of each wrapper with the egg white mixture. Press the wrappers, brushed side down, on the sesame mixture. Heat 1" of oil in a deep, heavy pot to 310 degrees. Deep fry the wrappers for about 2 minutes per side, until golden brown. Using a wire-mesh skimmer or slotted metal spoon, transfer to paper towels to drain.

To make the vinaigrette, whisk together all ingredients in a small bowl.

To make the mayonnaise, whisk together the ponzu and mayo in a small bowl.

To make the tobiko oil, whisk together the wasabi tobiko and olive oil in a small bowl.

To make the tartare, just before serving, combine all the ingredients ia a medium bowl. Add the vinaigrette and mix well.

To serve, place tartare on top of wonton chips, drizzle the mayo and tobiko oil on top.