Alaskan salmon tartare

Serves: 4
Cooking time: 1 hours 30 minutes

Cuisine : Indian
Course : Main
Skill Level : Easy

  • 1½ tsp coriander stem, finely chopped
  • 1 tsp Dijon mustard
  • ½ red onion, finely chopped
  • 1 lemon, juice only
  • 2½ tbsp extra virgin olive oil
  • ½ tsp flat-leaf parsley, finely chopped
  • 230g skinless salmon fillet, bones removed, diced
  • micro cress for garnish (optional)
  • sea salt, fine ground
  • 1 avocado, ripe but firm
  • ½ lemon, juice only
  • black peppercorns, crushed
  • black peppercorns, crushed

    Curry leaf-olive oil:

  • Few sprigs curry leaves
  • 3 tbsp olive oil
  • sea salt

Heat the oven to 200C/400F/gas mark 6. Place the beetroot in a small roasting pan with 125ml of water. Cover and cook for about 1 hour, until tender when pierced with a fork. Set aside to cool.

Peel and cut the beetroot into small dices. Transfer to a bowl and add half the coriander stem, mustard and red onion. Add half the lemon juice and 1½ tbsp oil. Mix well and season to taste. Cover and refrigerate.

Combine the salmon and the remaining coriander stem and red onions in a bowl. Add the parsley, and the remaining mustard, lemon juice and olive oil, season to taste. Mix well, cover and chill.

Cut the avocado in half, carefully remove the stone and use a large spoon to remove the skin. Dice into 0.5cm chunks, place in a small bowl and drizzle with lemon juice and a pinch of salt.

Curry leaf-olive oil:

Flash fry the curry leaves, allow to cool on kitchen paper and transfer to a blender along with olive oil and salt and blitz. Transfer into a squeeze bottle.

To finish: To serve, take four 8cm baking rings and place them on your serving plates. Put the diced avocado in the bottom of each ring, then top with an even layer of beetroot, then top with an even layer of salmon tartare. Pat gently to compress. Remove the rings, and garnish with micro cress and a drizzle of curry leaf-olive oil.

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