Salmon tartare with mango and coriander
There are very few supermarkets that stock truly fresh fish, so I support a local fish monger (Southern Cross Deli in Westlake Business Park). Fishmonger’s prices are usually equal to or lower than the prices at your local supermarket – mine is even willing to discuss my entire menu and recommend various approaches to cooking fish. For this salmon tartare I wanted to try something different and asked what he’d recommend.
He suggested coriander and lime as a good accompaniment to the flavours so I went home and gave it some thought. Working with how well these ingredients go with mango (in season at the moment) I decided to throw some in. Add to that some avo, a dash of red onion for contrast and a good, spicy dressing and I knew I’d come up with a winning combo. Feel free to experiment with this one, if the thought of mango and fish gives you the shivers (I promise it’s delicious) try it with diced red/yellow peppers instead.
Salmon tartare with mango and coriander (printable version of this recipe).
Ingredients (serves 2):
150g salmon (finely diced)
1/2 small red onion (finely diced)
1/2 small mango (finely diced)
small handful of coriander (chopped)
1 tbsp capers (finely chopped)
2 tsp sesame oil
1 tsp soy sauce
1 tsp sugar
juice of 1 lime
1/2 tsp wasabi paste (or horseradish or cayenne pepper)
2 tsp good quality mayonnaise
1/2 avo (diced)
Melba toasts/stale ciabatta and lime wedges to serve.
1. In a small bowl together whisk together sesame oil, soy, sugar, lime and wasabi, once incorporated add the mayonnaise and stir through, set dressing aside.
2. In another bowl mix together salmon, onion, mango, coriander and capers.
3. Pour the dressing over the tartare and gently stir until it is all coated, then cover with Clingfilm and put in the fridge for 45 minutes to marinade (the acid in the lime will cook the fish slightly.)
4. If you’re using ciabatta, pop it in the oven on 200°C for 5-10min to soften slightly, then slice just before serving.
5. Remove tartare from the fridge and mix in avocado.
6. Grease 2 ramekins/small bowls with a little olive oil and spoon in the tartare; press down gently with a spoon before flipping onto 2 plates.
7. Garnish with a little coriander if you like and serve with lime wedges and ciabatta/melba toasts.