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Asian Salmon Tartare
Serves 4-6
2 Tbs. fresh lemon juice
2 tsp. wasabi powder
6 oz. sliced smoked salmon, finely chopped
1⁄4 cup finely diced and peeled English cucumber
1 Tbs. finely chopped cilantro
1 Tbs. finely chopped green onion
1 Tbs. toasted sesame seeds
1 1⁄2 tsp. grated ginger
1 tsp. sesame oil
1 sheet nori, cut into fine strips
rice or sesame crackers
Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil.
Place salmon tartare on platter. This can be made up to four hours ahead. Cover with plastic wrap and refrigerate. When ready to serve, bring to room temperature and surround with crackers.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 Tbs. fresh lemon juice
2 tsp. wasabi powder
6 oz. sliced smoked salmon, finely chopped
1⁄4 cup finely diced and peeled English cucumber
1 Tbs. finely chopped cilantro
1 Tbs. finely chopped green onion
1 Tbs. toasted sesame seeds
1 1⁄2 tsp. grated ginger
1 tsp. sesame oil
1 sheet nori, cut into fine strips
rice or sesame crackers
Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil.
Place salmon tartare on platter. This can be made up to four hours ahead. Cover with plastic wrap and refrigerate. When ready to serve, bring to room temperature and surround with crackers.
(Rebecca Ets-Hokin)
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