After an incredible week-long honeymoon in Bora Bora, Tahiti, Izzy and I became obsessed with raw fish dishes. Over there we ate stack-loads of raw mahi and tuna in salads, tartares and ceviche. This wee ripper is an adapted salmon and avocado stacked tartare. It is simply delicious and can be eaten either as a starter or a full meal — it is surprisingly filling. Note you’ll need a ring mould for this recipe.
Preparation Time: 10 minutes • Serves 4
500g salmon fillets
1 tablespoon soy sauce
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil
2 tablespoons coconut cream
2 tablespoons chopped red onion
½ red chilli, de-seeded and chopped
Salt and pepper to taste
2 tablespoons mayonnaise
1 drop wasabi sauce
salt and pepper to taste
Dash of olive oil
Sesame and chia seeds (optional)
Lime wedges, to garnish
Freshly ground black pepper
Skin the salmon fillets and cut into lengths and then small cubes. Mix the soy sauce, lemon juice, lime juice, olive oil, coconut cream, red onion, chilli, chives and salt and pepper together in a bowl. Leave to sit for 5 minutes while you make the avocado mixture, to allow the lemon and lime juice to soak into the salmon.
Cut the avocado into small cubes and add the mayonnaise, wasabi and salt and pepper. Add olive oil and mix gently. Mix in the sesame or chia seeds (if using).
Set the ring mould on a plate. Add a few scoops of the salmon mixture and pat down. Then add a few scoops of the avocado mixture and pat down. Remove the ring mould and you should have a nice little salmon and avocado tartare tower.
Add a lime wedge and some freshly ground black pepper.