This Salmon Tartar is a colorful summery dish infused with a little southern flavor from mixing avocado and chili into the course. The Sunchoke purée also gives it uniqueness, both in flavor as well as in texture.
This recipe is intended as a starter for 10 – 12
- 1.5 Kg Salmon fillet (3 lbs)
- 2 Shallots
- 6 Scallions
- Chives
- 1 Lime
- 6 Fresh asparagus
- 2 Chilis
- 1/2 Avocado
- 100 gr Sunchoke (3.5 oz)
- 250 ml Cream (8.5 oz)
- 1 tbsp Olive Oil
- Maldon Salt
- 1 tbsp Apple vinegar
- 50 gr Butter (1.75 oz)
Start by skinning and rinsing the salmon fillet. Dice the salmon fillet into about 2 – 3 mm (1/10 in) cubes. The fresh asparagus is soaked in boiling water with a pinch of salt for a couple of minutes and quickly cooled under a running tab. Shallots, scallions, chives and chilis are finely chopped and mixed well with the cubed salmon in a bowl. Add a tablespoon of olive oil and a pinch of salt to the bowl and mix well. Store the mixture for about 30 minutes in a refrigerator.
Add cream and sunchoke to a skillet and boil for about 20 minutes or until sunchokes are soft (similar to potatoes). Mash the sunchoke in the skillet with a magic wand and add the apple vinegar, a pinch of salt and butter. Set a side and let cool.
Just before serving chop the avocado into small dices and add to the salmon mix. Squeeze the juice from one lime into the mix and toss well.
Warm up the sunchoke purée and garnish your dish with it, the cutoffs of the asparagus and a little chopped chives.
