This salmon avocado tartare with miso tamari sauce is honestly the best! Trust me when I say that this is a restaurant-quality recipe that is hard to beat! Gluten-free & dairy-free.
Sweet miso sauce
2 tbsp of sake
2 tbsp of mirin
1/4 cup of miso paste
2,5 tbsp of fructose, honey or sugar of choice
1 tsp of Dijon mustard
1,5 tsp of rice vinegar
3 tbsp of sunflower oil
1 fat thumb of fresh ginger peeled
6 tbsp of tamari
450g of salmon (without skin nor bones) - see notes
20 gr of chives finely diced
2 avocados diced in small cubes
Juice of 1/4 lemon
- Make the tamari-ginger oil: add the sunflower oil and ginger to a saucepan (both ingredients must be added when the pan is still cold) and bring it to medium heat. Once it starts to bubble, remove from the heat, and let it cool for 15 minutes. Transfer to a squeeze bottle. Use a funnel if needed. Add the tamari sauce and shake.
- Make the miso sauce: add the mirin and sake to a saucepan on medium heat, and bring it to boil. Pour the fructore and whisk until it is dissolved. Add the miso and stir until it forms a homogeneous paste. Remove from the heat. Add the dijon mustard and rice vinegar, stir well to combine. Transfer the sauce to a squeeze bottle. This sauce has to be quite thick.
- In a large mixing bowl combine the salmon, chives, sauces and salt flakes. My preference is to put more miso sauce than tamari, but this is completely up to you! Start adding the sauces progressively and tasting the salmon, until you reach the flavour you like. Please note there should be quite a lot of sauces leftover. Don't use the entire amount!
- Add a bit of lemon juice and pinch of salt to the avocado cubes, and combine with a couple of spoons.
- Put the plating ring (8 cm diameter x 5 cm high) on top of your plate. Add the avocado first and pack it with a spoon. You want the avocado to be approx. 1/3 of the total height of the tartare.
- Then add the salmon mix and pack with a spoon again. Decorate the sides of the plate with a bit of extra sweet miso sauce.
- Once it's ready, lift the plating ring carefully and enjoy this stunning salmon avocado tartare!
The quantities are for 3 large portions (8 cm diameter plating ring x 5 cm high). You can make smaller tartares if they are for appetizer instead of a main.
You want the salmon to be diced in pretty small cubes. Always make the first cut against the direction of the fibers.
Be mindful with the amount of sauce you add. Bear in mind you can always keep adding, but you can't rectify if you put too much! Add progressively and taste.
Turn this recipe into a canape! Serve a bite-size amount on top of a light cracker or canape spoon.
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