This light dish is packed with freshness and appetizing flavors. If you are fond of raw fish recipes like ceviche, carpaccio, crudo, sashimi, poke, etc., you will die for this recipe. Besides, salmon and quinoa, are two superfoods that team up deliciously in this tartare!
300 g fresh skinless salmon fillet, chopped – Use only sushi-grade.
½ cup cooked quinoa – Set aside to cool.
1 tablespoon freshly squeezed lime juice
2 tablespoons chives, finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, finely grated
½ chili pepper, finely chopped
1 tablespoon sesame seeds – Toast seeds over medium-low heat for 2-3 min or until they turn brown. Do not add oil.
freshly ground black pepper
Optional: 1 tablespoon coriander, finely chopped
Line a form of your preference with plastic wrap, leaving the edges overhanging. Set aside.
Mix all ingredients in a bowl, seasoning to taste.
Fill the form with the tartare mixture and press down lightly. Flip the tartare onto a plate. Remove form and plastic wrap.
Keep the tartare refrigerated for a couple of hours before serving.
Garnish it with a bit of salad like greens or avocado, and it will be an excellent start to a special meal. It is also a perfect appetizer that I like to serve with crackers or mini toasts.