Recipe - Soy And Ginger Marinated Salmon Tartare

Fresh ginger gives this classic salmon tartare a refreshing zing. For an added Asian touch, serve the tartare on sago crackers instead of biscuits.

Serves 4

Prep time 15 minutes + overnight dehydration Cook time 10 minutes

sago crackers

30g sago

1 sheet of rice paper

1 egg white

in a pot, boil sago until transparent.

Brush the rice paper sheet with egg white.

spread the boiled sago evenly on the rice paper and than dehydrate at 45°C overnight.

deep-fry the dehydrated rice paper for 10 seconds. set aside.salmon tartare

80g fresh salmon fillet, diced

5g ginger, chopped

2g shallots, chopped

1 tsp roasted sesame seeds

1 tsp rice vinegar

15ml soy sauce

20g olive oil

3g roasted garlic, chopped

sea salt, to taste

in a bowl, mix diced salmon, ginger, shallots and roasted sesame seeds.

season the salmon mixture with rice vinegar, soy sauce and olive oil. Mix well and add salt if needed.

serve the salmon tartare on a piece of deep-fried sago crackers and garnish it with roasted garlic.epicureasia.com 73

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