Smoked Salmon Tartare With Ginger And Sesame
By á-170456
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 6
Preparation
Step 1
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.
You'll also love
- Hickory Bourbon Salmon 4/5 (243 Votes)
- Southern Fried Salmon Patties 4/5 (219 Votes)
- Kiwi-Cream Cheese Tart 0/5 (0 Votes)
- Maple Seared Scallops 0/5 (0 Votes)
- Beach House Seafood Strata 0/5 (0 Votes)
- Halibut With Tomato-Tarragon Cream... 0/5 (0 Votes)
- Steamed Fish Wrap In Kemiri Nut... 0/5 (0 Votes)
Review this recipe