smoked barramundi tartare with smoked extra virgin olive oil, slow-coo – Mount Zero Olives
Smoked oil adds 'beefiness' and loads of depth to this smoked barramundi tartare, the perfect starter to dig into with friends this season!
Ingredients
- 350g smoked barramundi*, diced into 5mm dice
- 50g shallot, finely diced
- 10g chives, finely diced
- 50g dill pickles, finely diced
- 10g wholegrain mustard
- 30g Mount Zero Smoked Extra Virgin Olive Oil, plus more to finish
- Mount Zero Pink Lake Salt, to taste
- 1 sebago or russet potato, finely sliced into 1mm slices
- 2 tbsp white vinegar
- 2 bay leaves
- 20g Mount Zero Pink Lake Salt
- Oil for frying (approximately 750ml)
- 4 egg yolks
- 2g Mount Zero Pink Lake Salt
More Like This
Smoked Salmon Tartare With Potato Rosti, Pickled Shallot, and Dill Emulsion - Great British Chefs
greatbritishchefs.com
Smoky tuna tartare (Sergio Perera) - Cookidoo® – the official Thermomix® recipe platform
cookidoo.com.au
Smoked Salmon and Oyster Tartare | Recipe by sousvidetools.com | sousvidetools.com
sousvidetools.com
Barramundi fish taco recipe - 9Kitchen
kitchen.nine.com.au
Smoky Tomato Mozzarella Caprese Salad – Rocky Mountain Olive Oil
rockymountainoliveoil.com
Salmon tartare | Marine Stewardship Council
msc.org
Smoked Trout and Bresaola Tartine – Volpi Foods
volpifoods.com
Sashimi Tartare with Avocado and Smoky Miso Mayo
gourmettraveller.com.au