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Salmon tartare and crispy focaccia
servings
3 people
time
40 min
This recipe will be all the rage during the holidays! It's very easy to prepare and you can even make the preparations in advance. When ready to serve, mix everything and fill the glasses. Make your life easier!
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Preparation
in 20 minutes
Cooking
in 20 minutes
Temperature
180 °C
- Preheat the oven to 180°C. Cut the focaccia into thin slices and place them on a baking tray lined with parchment paper.
- Sprinkle with olive oil and season with black pepper. Bake the slices until crisp and let them cool on a rack.
- The dressing and fruit can be made a day in advance. Start by peeling the limes, grapefruit and orange. Remember to remove the white part.
- Remove the orange and lime pieces from between the membranes and set aside in a small bowl.
- Collect the juice and squeeze the rest of the fruit. Collect all the juice and reserve it. Saute the finely chopped shallot with a tbsp. olive oil.
- Sprinkle with garlic powder. Pour the sesame oil, tamari sauce, mirin, rice vinegar, Gimber and citrus juice among the shallot. Add brown sugar to it and cook for a while. Add the wasabi by mixing it with the sauce. If necessary, add more wasabi to spice it up. Let the sauce cool. Cut the salmon into tartare and when ready to serve, incorporate the citrus fruits and half of the sauce. Fill a glass with 3 spoons of salmon tartare and serve with crispy Focaccia.
Ingredients
400
g
raw salmon
1
orange
3
lime
1
shallot, finely chopped
1
pink grapefruit
6
tbsp
rice wine vinegar
2
tbsp
Mirin
2
tbsp
Tamari
4
tbsp
toasted sesame oil
1/2
tsp
wasabi
1/2
tsp
raw cane sugar
tbsp
Gimber (peruvian ginger concentrate)
1
knife tip
garlic powder
2
tbsp
olive oil
Optioneel:
edible flowers
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
Palm oil free
Wheat free
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