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Recipes - Appetizers

Salmon and tuna tartare with spicy lemon-ginger vinaigrette and sesame tuiles


Serves 4

Use only absolutely fresh sashimi-grade fish, since it is served raw, and don't add the vinaigrette until the last minute because the acid in the vinaigrette will "cook" the fish, turning it opaque and milky-coloured. Tobiko caviar-especially the wasabi-flavoured kind-can be hard to find, but it's worth looking for. Its crunchy texture make a perfect contrast to the soft, silky tartare. Sambal chili is an Indonesian or Malaysian hot chili paste available in Asian Markets.

Sesame Tuile

  • 2 tablespoons sesame seeds
  • 1/4 teaspoon sugar
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1 egg white
  • 2 teaspoons cornstarch
  • 4 wonton wrappers
  • Vegetable oil for deep-frying

Spicy Lemon-Ginger Vinaigrette

  • 2 tablespoons freshly squeezed lemon juice
  • 1-1/2 teaspoons rice vinegar
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon sambal chili
  • 1/8 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon grated garlic
  • 1 tablespoon plus 1 teaspoon Asian (toasted) sesame oil

Ponzu Mayonnaise (optional)

Tobiko Oil

  • 1 tablespoon wasabi tobiko
  • 1 tablespoon extra virgin olive oil

Tartare

  • 6 ounces sashimi grade tuna fillet, cut into 1/4-inch dice
  • 6 ounces sashimi grade salmon fillet, cut into 1/2-inch dice
  • 1 teaspoon finely chopped red onion
  • 2 teaspoons minced fresh chives
  • 3 tablespoons tomato concassée
  • 4 teaspoons wasabi tobiko (optional)
  • 1 cup upland cress or daikon sprouts, rinsed and drained, for garnish

To make the tuiles, combine the sesame seeds, sugar, salt and cayenne in shallow bowl. In a small bowl, whisk together the egg white and cornstarch. Thinly brush one side of each wrapper with the egg white mixture. Press the wrappers, brushed side down, on the sesame mixture. Heat 1 inch of oil in a deep, heavy pot 310 degrees. Deep-fry the wrappers for about 2 minutes per side, until golden brown. Using the wire-mesh skimmer or slotted spoon, transfer to paper towels to drain.

To make the vinaigrette, whisk together all the ingredients in small bowl. Set aside.

To make the mayonnaise, whisk together the ponzu and mayonnaise in a small bowl, and set aside.

To make the tobiko oil, whisk together the wasabi tobiko and extra virgin olive oil in a small bowl, and set aside.

To make the tartare, just before serving combine all the ingredients in a medium bowl. Add the vinaigrette and mix well.

To serve, place a 3-inch-diameter, 1-1/4-inch-high ring mold in the centre of a chilled plate and fill with the tartare. Press down lightly. Carefully remove the ring and repeat with the remaining tartare. Divide the upland cress into 6 tumbleweed shaped balls and put one on top of each circle of tartare. Drizzle the mayonnaise around the the tartare. Drizzle the tobiko oil around the mayonnaise. Place a tuile next to each tartare.

Recipe courtesy of chef Hiro Sone, Terra restaurant, California and Ten Speed Press, publishers of "Terra, Cooking from the Heart of Napa Valley."

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.