29 October 2018 |
Salmon tartare with wasabi and avocado
Inspired by the fact that I am growing a wasabi plant, and that Tasmania is well- known for its salmon and is home to Shima Wasabi, Australia’s largest commercial wasabi farm in Australia, I’ve been making this Maggie Beer recipe, with a few tweaks. It goes beautifully with any of our white wines.
300g sashimi-grade Tasmanian salmon, finely chopped
2 tbsp extra-virgin olive oil
2 eschalots, finely chopped
1 large ripe avocado
1/2 tsp grated fresh Shima Wasabi
1 cup (150g) tempura flour
1 cup (250ml) vegetable oil, for deep-frying
4 wasabi leaves
1 cup baby rocket
- Combine salmon, extra-virgin olive oil and eschalots in a bowl. Season and chill for 30 minutes.
- Mash avocado with grated wasabi until smooth. Season with sea salt and freshly ground black pepper and set aside.
- Prepare tempura batter by whisking flour with 3/4 cup (185ml) cold water. For the dressing, combine all ingredients and set aside.
- Place 6cm ring moulds on plates and half fill each with salmon tartare. Spread avocado over the top to fill the mould, then carefully remove mould.
- Heat vegetable oil in a small pan to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Dip wasabi leaves in tempura batter and fry until crisp. Carefully remove with a slotted spoon and drain on paper towel.
- To serve, place baby rocket on top of avocado, drizzle with dressing and garnish with fried wasabi leaves.
Original recipe: Maggie Beer's salmon tartare
Photo Credit: Mark Roper