Tartare is prepared with finely chopped or minced raw meat or fish. Some are made with just seasoning and others with a combination of seasoning and sauce. Each country has its own variation. My recipe is made with salmon, spicy mayo, and brown rice. You can substitute salmon with tuna or any sushi grade fish.
serves 1-2
| 4 | oz. salmon (sushi grade) – diced |
| ¼ | cup Japanese mayo (Kewpie) |
| 2 | tsp. Thai chili powder (or substitute with cayenne) |
| ½ | tsp. black sesame seeds |
| ½ | tsp. kosher salt |
| ¼ | cup cooked brown rice (or substitute with white rice) |
| 1 | Quail egg yolk (optional) |
1. salmon
Dice salmon. Set aside in bowl.
2. Japanese mayo, Thai chili powder, black sesame seeds, kosher salt
In a small bowl, combine mayo, Thai chili powder, black sesame seeds and kosher salt. This is the spicy mayo mixture.
3. final steps
To make similar presentation as pictured, use a deep, round cookie cutter or biscuit cutter. Drizzle spicy mayo mixture on plate. In center of plate, place cookie cutter on top of spicy mayo. Add brown rice inside cookie cutter. Press rice down lightly with back of spoon so it’s level. Next, add diced salmon and press down lightly with back of spoon so salmon is level. Carefully lift cookie cutter off plate. Garnish with Quail egg or fresh herbs. Serve immediately.
7 Responses to “Salmon Tartare (with spicy mayo and brown rice)”
on May 14th, 2010 at 12:20 am Said:
This recipe looks so interesting! Is that a raw egg?
on May 14th, 2010 at 1:50 am Said:
yes, it’s a raw quail egg yolk.
on May 21st, 2010 at 9:43 pm Said:
I just drooled a little on my keyboard. Ahem. Your photography is stunning and I am so jealous of the quail eggs! I saw them at my local specialty grocer and nearly died at the price. The egg must add a beautiful creaminess and softening of spice to the dish.
on May 22nd, 2010 at 12:37 am Said:
Hi, many thanks for your comment! It gave me a good laugh. I can just picture you drooling – too funny. Quail eggs are abundant and cheap at Asian food markets if you haven’t tried looking for them there. I love your torilla crusted lamb – killer idea! Indeed, the egg adds a lovely creamy texture against the spices and salmon.
on May 24th, 2010 at 7:44 pm Said:
This is lovely!
on May 24th, 2010 at 7:51 pm Said:
Thank you, Thessa
on May 30th, 2010 at 2:15 pm Said:
Haha I am really the only reply to this incredible writing!?
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