Wasabi-Infused Salmon Tartare

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Ingredients

• 200g sashimi grade salmon
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp wasabi paste (you can use freshly grated wasabi, or measure out 1 tsp from a tube/the paste you get when you mix the powder with water)
• 3 tbsp shoyu
• ½ tsp miso
• 1/2 tsp sugar
• 1 or 2 tsp of freshly squeezed lemon juice
• 4 tbsps avruga caviar
• chives to garnish

A friend of mine had this dish in a restaurant in Singapore about a year or two ago, and never stopped raving about it. I never really understood what she was squealing about, since it just sounded to me like salmon sashimi with the shoyu and wasabi, only chopped up. Anyhow, when I had her over for a dinner party, I decided to try and do the dish for her.. a tricky thing to replicate since I've never tasted the dish that she so loved, but I figured it couldn't be that hard. I still don't really know if this is exactly what she was looking for, but hey - at least she liked it. :)

Some notes: Having a cookie-cutter or some other round thing (like an egg-ring or something) would help with the presentation a lot. Also, be generous with the caviar! (Serves 4 as a starter)

1. In a small bowl, mix together the mirin, sake, wasabi, shoyu, miso, sugar, and half the lemon juice. Have a taste, and adjust the seasoning.
2. Remove the skin from the salmon fillets (if any). This can be used to make crispy salmon skin, but I couldn't be bothered this time round. Otherwise it's an awesome garnish and the contrast in textures would make it go really well with this dish.
3. Cut the salmon up into ½cm dice, and place it in a non-metallic bowl. Mix it with some of the marinade. Have a taste, and add more until you feel that the flavour is right. Don't let the flavour of the marinade overpower the salmon!
4. Tightly cover the bowl with clingfilm, and leave this in the fridge for between 30min to 2 hours.
5. Place a metal ring (an egg ring or dough cutter), in the middle of your serving plate. (I used one that was about 2.5 inches in diameter or thereabouts.) Place ¼ of the mixture in, and pat it down gently, but firmly, so it takes the shape of the ring. Repeat with the other 4 plates.
6. Carefully spoon a dollop of caviar onto the middle of the salmon tartare. Trim the chives into 2cm lengths and garnish. Serve immediately.

• 
  dubow says

  As usual, your food looks divine! :)

• 
  Judy says

  I still love you, more than ever. (No, I am not bi-sexual, but I'd marry you!!!)

• 
  telliecoin says

  aww I wish I had a friend like you! not only will I never go hungry, but I get to eat in style

• 
  rachel says

  @Judy: haha, i think you're going to have to fight with iconsam - he proposed a while back.

• 
  dubow says

  Ignore them all!! Marry MEEEEE!!!111 I am hawt and I eat lots! :D

• 
  rachel says

  oh dear.

• 
  iconsam says

  Wow this looks fantastic... my offer still stands Rachel!!

• 
  rachel says

  @sam: You're [married](http://www.opensourcefood.com/people/iconsam/recipes/filet-mignon-with-a-red-wine-reduction/)!!

• 
  Judy says

  Rachel, we're all clearly in a right tizzle - Marry us all - it's still socially acceptable in some countries!

• 
  dubow says

  I second that... oh, wait.. am i third or fourth or fifth?.... meh, just gimme some of your delicious fooooood! :D

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  rachel says

  uh. this could be problematic. hahaha.

• 
  tjr says

  Wow, this looks delicious. I've never tried the avruga (that's herring, right?) caviar, how does it compare to sturgeon?

• 
  velsid says

  Genial, muy buena pinta,lo probaremos. Saludos.

• 
  gordonator says

  delightful.

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