Saturday, December 26, 2009

Wild Sockeye Salmon Tartare with Spicy Guacamole

Recipe by: Yan Thereian

When preparing the salmon tartare, cut the fillet into the smallest pieces possible without turning the fish to mush, and let it stand in its marinade for no longer than 10 minutes before serving, or the acid in the lemon juice will “cook” the fish.

Spicy guacamole

2 lemons

3 ripe Haas avocados

1 sweet red pepper, seeded and finely diced

1 jalapeño, seeded and minced

2 Tbsp finely chopped cilantro

Salt and freshly ground black pepper

Salmon tartare

1/4 cup fresh lemon juice

1 egg yolk

2 Tbsp drained, minced capers

2 Tbsp minced red onion or shallot

2 Tbsp finely chopped fresh dillweed

1 Tbsp smooth Dijon mustard

1 Tbsp liquid honey

3/4 lb wild boneless, skinless sockeye salmon fillet

Salt and freshly ground black pepper

Finely chopped cilantro for garnish

Spicy guacamole: Squeeze juice from lemons into a medium bowl. Peel, pit, then finely chop avocados, immediately adding pieces to lemon juice. Toss to coat. Add red pepper, jalapeño, cilantro, and salt and pepper to taste. Stir gently. Let stand at room temperature for at least 30 minutes for flavours to blend (a couple hours will make it taste even richer).

Salmon tartare: In a small bowl, stir together lemon juice, egg yolk, capers, red onion, dillweed, mustard, and honey until well combined. Set aside. With a sharp knife, cut salmon into 1/4-inch strips, then dice strips crosswise. Add salmon to lemon juice mixture. Stir gently. Season with salt and pepper to taste. Refrigerate for 5–10 minutes before serving (no longer or lemon juice will “cook” the fish).

To serve, spoon a little guacamole on 1 plate, then top with a layer of taro chips. Spoon a little salmon tartare on top of chips, then repeat this layering twice to create a tower. Repeat with remaining ingredients and 3 more plates. Garnish with cilantro.

Notes: For the complete recipe, which includes Taro Chips, see Island Lake Lodge: The Cookbook, by Keith Liggett.

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