Salmon Avocado Tartar with Organic Smoked Shoyu
Recipe By: Norie Mori
200g fresh Salmon sashimi (sushi grade salmon fillet), diced into 5-8mm cubes
1 avocado, peeled, pitted, and diced into 1cm cubes
1/3 Lebanese cucumber, cut into 5-8mm diced
1 Tbsp capers (optional), rinsed and roughly chopped
2Tbsp minced red onion
1Tbsp finely chopped dill
2Tbsp Spiral Foods Organic Smoked Shoyu
2Tbsp Spiral Foods Organic Extra Virgin Olive Oil
3Tbsp lemon juice
Thin slices of baguette, lightly toasted
Dill for garnish
In a medium bowl, place the cubed salmon, red onion, cucumber, chopped capers (optional) and 1Tbsp lemon juice.
Add 1Tbsp olive oil and 1Tbsp Smoked shoyu, and 1Tbsp lemon juice, stir to combine.
In a small bowl, toss the diced avocado with remaining 2Tbsp lemon juice and add to the salmon mixture and roughly combine.
Place a medium size * ring mould on one side of a plate, spoon the salmon tartare mixture into it, pressing it down lightly.
Carefully lift the ring mould up and off of the plate.
Garnish with dill and lightly drizzle smoked shoyu and olive oil.
Serve with toasted thinly sliced baguette on the plate and place tartar on it, drizzle smoked shoyu when eating.
*For a mould, you can use a tin foil to form the tartare. Cut the foil 30 x 25cm, fold 4 times evenly so that the folded part becomes 30 x 5cm. Wrap around the edge of the glass ( 6-8 cm in diameter) to form.