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.