Smoked Salmon Tartare With Ginger And Sesame

Smoked Salmon Tartare With Ginger And Sesame
Smoked Salmon Tartare With Ginger And Sesame

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons fresh lemon juice

  • 1

    teaspoon wasabi powder

  • 6

    ounces sliced smoked salmon (not lox) finely chopped

  • 1/4

    cup fin-diced peeled seeded 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

    pieces dried nori - (8" by 1" by 1/2" cut from one 8" by 8" sheet)

  • Water crackers or Japanese rice crackers

Directions

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. This recipe yields 6 first-course servings.

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