Lightly Flamed Salmon Tartar Salad

Lightly Flamed Salmon Tartar Salad

Published on 18/04/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

[google-translator]

How could I translate “Aburi / 炙り:あぶり”? It’s a technique which only cooks the surface using a kitchen blowtorch. Oh yes, that’s a technique for the famous French dessert “Crème brulèe”.

[google-translator]

Ingredients

  • 100g Fresh salmon (or smoked)
  • 1/4 Yellow pepper
  • 1/4 Red pepper
  • 1/4 Courgette
  • 1 slice Lemon
  • Herbs such as Chive, Dill, Thyme etc...
  • 2 tbsp Olive oil
  • 1 tsp White wine or rice vinegar
  • 2 tsp Fresh lemon juice
  • 1/4 tsp Salt
  • 1/8 tsp Sugar
  • 1/4 tsp Dijon mustard
  • White pepper
  • Soy sauce
  • 1 tbsp Sour cream (hard type crème fresh)

Instructions

  1. Mix olive oil, vinegar, lemon, salt, sugar, mustard and pepper to make the salad dressing. It's better to make the day before, if you can.
  2. Cut salmon into cubes, then spread on a plate. Slightly flame the surface with a kitchen blowtorch. Place in the refrigerator.
  3. Cut all the vegetables (courgette, yellow and red peppers) into same size cubes as the salmon. Spread on a plate, Slightly flame the surface.
  4. Mix the salmon and all the vegetables with the dressing in a bowl. Dress on a plate, and put a touch of sour cream on top. Decorate with herbs. Put a drop of soy sauce in the bowl which was used to mix the salmon and vegetables, and pour the sauce around the salad as a finishing touch. (Add a bit of olive oil, if it's necessary).