This spicy salmon tartare is a simple, no-cook appetiser — just cut, mix, chill and serve.
Spicy Salmon Tartare
Inspired by a tuna tartare I enjoyed at Bread Street Kitchen in London by Gordon Ramsay, this version uses sashimi-grade salmon tossed in a light Korean-inspired dressing with gochujang, sesame oil and soy sauce.It’s fresh, slightly spicy and perfect with crackers or seaweed. This easy salmon tartare recipe can also be prepared earlier in the day and kept chilled until ready to serve.
Servings: 2
Ingredients
- 100 gm Sashimi-grade salmon Diced
- 1 tsp Gochujang Korean hot pepper paste
- 1 tsp Korean plum syrup Substitute: 1/2 tbsp of brown rice vinegar with 1/2 tsp sugar
- 1/2 tsp Soy sauce
- 1/2 tsp Sesame oil
- 1/2 tsp Toasted sesame seeds
- 1/2 tbsp Spring onion Finely sliced
- Roasted korean seaweed (gim gui, 김구이) senbei crackers or seaweed crackers For serving
Instructions
- In a bowl, combine the salmon, seasoning and sesame seeds. Mix well until evenly coated.
- Serve with Korean seaweed, senbei or seaweed crackers.
Notes
- Always use fresh sashimi-grade fish when making tartare.
- Both salmon and tuna work well for this recipe. In Singapore, salmon sashimi tends to be more affordable than tuna, making it a convenient option for a quick appetiser at home.
- Dice the fish evenly so the tartare has a good texture.
- For serving, any crackers will do. Since it was CNY, I served mine with honeycomb crackers (or also known as beehive crackers).
