Salmon Tartare (with spicy mayo and brown rice)

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.

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Salmon Tartare with spicy mayo

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.

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