Tartare of Salmon, Avocado and Caviar from Masu: Fresh, contemporary, accessible Japanese for the ho
This is my take on a classic tartare, only we serve it with salmon not beef. With any good tartare you need a means to carry it on the palate. You can serve this tartare with some plain wheat or ri...
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Ingredients
- 1 tablespoon ponzu vinegar
- 1 tablespoon olive oil
- 1 x 100 g (3½ oz) salmon fillet, skinned and boned
- 1 tablespoon finely diced shallot
- 1 egg yolk
- ½ teaspoon ichimi chilli
- juice of 1 lemon
- ¼ avocado
- 2 tablespoons salmon caviar
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