Salmon Tartare Recipe with Cured Egg Yolk | olivemagazine

Ingredients

• 400g skinless salmon fillet diced into ½ cm pieces
• to serve wasabi paste
• to serve sesame or rice crackers
• 75ml soy sauce
• 50ml mirin
• 50g caster sugar
• 6 Clarence Court Burford Brown egg yolks
• 100ml rice vinegar
• 2 tsp Szechuan peppercorns toasted until fragrant
• 2 tsp dried chilli flakes
• ½ tsp sea salt
• 150g radishes finely diced
• 150g mooli peeled and finely diced
• ½ cucumber peeled, deseeded and finely diced
• 1 red chilli deseeded and finely sliced
• 1 shallot thinly sliced
• ½ a thumb-sized piece, ginger finely chopped