Virtual Event
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Salmon Tartare LIVE with Chef Ben
July 6, 2022 at 6:00 pm to 7:00 pm EDT
Virtual Event
Join us on Facebook and Instagram on Wednesday, July 6 at 6:00 pm.
Join Chef Ben as he walks you through how to make a light and fresh salmon tartare using traditional methods with modern ingredients!
Salmon Tartare
Yield: servings
Equipment
- 2 medium sized cutting boards (one for fish, one for vegetables)
- 1 8” chef’s knife
- 2 mixing bowls
- 1 8 quart stock pot
- 1 skimmer
- 1 4-5” plating ring
- 1 tray lined with paper towel
- 1 potato masher
- 1 plating spoon
- 1 probe thermometer
Ingredients
- 200 g fresh salmon sushi grade, deskinned and pin boned
- 2 tbsp yuzu juice
- 1 tsp chives finely chopped
- 1 ripe avocado
- ¼ cup Edamame beans thawed
- ¼ cup shallots minced
- 1 tbsp yuzu juice
- salt and pepper to taste
- 1 package wonton wrappers cut in half on an angle
- peanut oil
- 1 tbsp black sesame seeds
- Pea sprouts to garnish
Instructions
- Preheat the peanut oil in an 8 quart stock pot to 375 degrees. While the oil preheats, dice the salmon into ¼” cubes, and place in a mixing bowl.
- Cut the avocado in half, remove the seed, and remove the fruit from the outer skin. Using a potato masher, mash the avocado until a creamy consistency has developed. Add 1 tablespoon of yuzu, Edamame beans, and salt and pepper to taste, mixing to combine. Set aside.
- Once the oil has reached temperature, carefully place a couple pieces of wonton into the oil and fry for 1-2 minutes until golden brown. Using a skimmer, remove the crisp wontons and place on a towel covered tray to drain of an excess oil. Season the chips with salt immediately after frying. Repeat this process until the package has been cooked.
- Into the bowl of salmon, add 2 tablespoons of yuzu, 1/4 cup minced shallot, 1 teaspoon finely chopped chives and salt and pepper. Gently mix to combine.
- To plate, place a plating ring in the middle of a plate and place half of the salmon in first. Use a spoon to gentle press it down firmly. Next, place the mashed avocado on top, pressing firmly. Carefully remove the ring and garnish with pea sprouts, black sesame seeds and crisp wonton chips.
Chef's Tips
Always use sushi grade salmon. Sushi grade salmon has been flash frozen upon being caught and held below -4 Fahrenheit for a minimum of 15 hours. Purchase your sushi-grade salmon at Pelican Seafood Market and Grill.
Add citrus at the end of the recipe to prevent the salmon from cooking as it sits.
Canola oil can easily be substituted instead of peanut oil for the frying of the wonton chips
Add citrus at the end of the recipe to prevent the salmon from cooking as it sits.
Canola oil can easily be substituted instead of peanut oil for the frying of the wonton chips
