Ginger And Lime Salmon Tartare Recipes

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SMOKED SALMON TARTARE WITH GINGER AND SESAME



Smoked Salmon Tartare with Ginger and Sesame image

Categories     Fish     Appetizer     No-Cook     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 teaspoon wasabi powder
6 ounces sliced smoked salmon (not lox), finely chopped
1/4 cup finely diced seeded peeled English hothouse cucumber
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1 tablespoon toasted sesame seeds
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon oriental sesame oil
2 8x1 1/2-inch strips dried nori (cut from one 8x8-inch sheet)
Water crackers or Japanese rice crackers

Steps:

  • Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.

GINGER AND LIME SALMON TARTARE



Ginger and Lime Salmon Tartare image

An easy way to prepare raw fish for anyone loving sweet and sour flavors. This tartare is meant to be served in appetizer spoons or small verrines but if you wish to have it as a unique starter, count about 4.5 oz salmon per serving and adapt the ingredients' quantity accordingly. Original recipe here: http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/

Provided by French Cooking for

Categories     Lime

Time 40m

Yield 6 verrines, 6 serving(s)

Number Of Ingredients 5

15 ounces salmon fillets (skinless, boneless)
2 spring onions
1 inch fresh gingerroot (= 1 tablespoon grated)
1 non-treated lime
6 tablespoons sweet soy sauce

Steps:

  • Clean and chop spring onions.
  • Peel and grate ginger.
  • Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
  • Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
  • Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
  • Rinse lime and grate zest over individual portions.
  • Squeeze lime, add on top and serve tartare right away.

Nutrition Facts : Calories 86.3, Fat 2.5, SaturatedFat 0.4, Cholesterol 36.5, Sodium 48, Carbohydrate 1.5, Fiber 0.4, Sugar 0.3, Protein 14.2

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