Salmon Tartar Recipe by Grainne O’Keefe of Pichet
Pichet Restaurant,
Trinity Street,
Dublin 2
Tel: 01- 6771060
SALMON TARTAR, COMPRESSED CUCUMBER, RADISH, AVOCADO
INGREDIENTS
- 500g salmon fillet
- 1 orange
- 1 lime
- 1 lemon
- 25g dill
- 60g sugar
- 40g coarse salt
METHOD
Zest the lemon, lime & orange & mix with all other ingredients, including the juice of the orange. Cure the salmon for 1 day in the fridge in the cure mix. Wash off the salmon, remove the skin & dice up.
COMPRESSED CUCUMBER
- 1 whole cucumber
– 50g sugar
- 50ml water
- 50ml vinegar
METHOD
Peel the cucumber & cut into 3cm rounds. Boil the sugar, water & vinegar together & cool. When cooled add the gastric mix to cucumber & vacuum pack for 1 day.
TARTAR MIX
- 50g Gherkins
– 50g Capers
- 50g Shallots
- 50g Crème fraiche
- 10g salt
METHOD
Very finely dice the gherkins, capers & shallots. Cut the cucumber in to 1/4s
AVOCADO
–
3 x avocado
– 25ml lime juice
– 10g salt
METHOD
Blitz the avocado with lime juice & salt until smooth
TO ASSEMBLE
Mix the diced salmon with the tartar mix & place in a ring on a plate.
Garnish with the cucumber, avocado & finely sliced radish.
