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”.
Lightly Flamed Salmon Tartar Salad / 炙りサーモンサラダ
- Prep Time
- Cook Time
- 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)
- 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.
- Cut salmon into cubes, then spread on a plate. Slightly flame the surface with a kitchen blowtorch. Place in the refrigerator.
- Cut all the vegetables (courgette, yellow and red peppers) into same size cubes as the salmon. Spread on a plate, Slightly flame the surface.
- 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).