Salmon tartare with pickles and cured egg yolk
- Preparation and cooking time
- Total time
- + curing + pickling
- Easy
- Serves 6
Skip to ingredients
- 400g skinless salmon filletdiced into ½ cm pieces
- to serve wasabi paste
- to serve sesame or rice crackers
SOY-CURED EGG YOLKS
PICKLED VEG
- 100ml rice vinegar
- 50g caster sugar
- 2 tsp Szechuan peppercornstoasted until fragrant
- 2 tsp dried chilli flakes
- ½ tsp sea salt
- 150g radishesfinely diced
- 150g moolipeeled and finely diced
- ½ cucumberpeeled, deseeded and finely diced
- 1 red chillideseeded and finely sliced
- 1 shallotthinly sliced
- ½ a thumb-sized piece, gingerfinely chopped
Nutrition: per serving
- kcal258low
- fat15.9g
- saturates3.5g
- carbs10.7g
- sugars9.7g
- fibre0.8g
- protein17.6g
- salt1.1g
Method
step 1
For the soy-cured egg yolks, whisk together the soy, mirin and sugar until fully dissolved. Carefully add the egg yolks, ensuring you don’t break them, spoon over some cure, cover and chill for 6-8 hours.
step 2
For the pickled veg, put the vinegar, sugar, 100ml of water, peppercorns, chilli flakes and salt into a small pan and heat gently until the sugar is fully dissolved. Put the remaining ingredients into a bowl and pour over the hot pickling liquid. Mix well, cover and chill for 2 hours.
step 3
When ready to serve, put the diced salmon into a bowl and add 2 tbsp of the curing liquid from the egg yolks and mix gently. Drain the pickles and stir these gently through the salmon.
step 4
Pile the salmon onto the middle of 6 plates, put a cured egg yolk on top of each, a splodge of wasabi on the side of each plate and some sesame or rice crackers to serve.
