Alaska salmon tartare recipe

This superb Alaska salmon tartare recipe from Alfred Prasad is a great starter option for a dinner party. The salmon tartare is stacked with diced avocado and beetroot and subtly seasoned with coriander stems, Dijon mustard and parsley making it a wonderfully colourful and satisfying dish.

Ingredients:

230g Alaska Salmon fillet, skinless, pin-boned and diced

4 raw beetroots, medium, trimmed and scrubbed

1½tsp coriander stalks, finely chopped

1tsp Dijon mustard

1tbsp lemon juice, fresh, plus extra for avocado

2½tbsp extra virgin olive oil

½tsp flat-leaf parsley, finely chopped

Micro cress, for garnish (optional)

Sea salt, finely ground

Black peppercorns, crushed

1 red onion, finely chopped

1 avocado, ripe, but firm

Method:

Start by heating the oven to 200°C/gas mark 6.

Pour 125ml of water into a small roasting dish followed by the beetroot. Put a cover over the roasting dish and cook in the oven for about an hour. Pierce the beetroot with a fork, if it feels tender it’s done. Put the beetroot to one side to cool.

When the beetroot has cooled, peel and dice the beetroot into small cubes roughly half a centimetre across. Mix together the beetroot, coriander stems, half of the mustard and half of the red onion in a bowl.

Once these are well mixed, add half of the lemon juice and 1½ tbsp of oil. Stir well and season to taste. Once satisfied with the flavour, cover and store in the fridge until required.

Moving on to the tartare, place the salmon, parsley, remaining lemon juice, red onion, mustard, coriander stems and olive oil in a bowl and mix well. Once you have seasoned it to taste, cover and place in the fridge with the beetroot

Take the avocado and cut in half. After removing the stone, spoon out the flesh and dice into 0.5cm pieces. Place the cubes in a small bowl and gently coat with a little extra lemon juice and a pinch of salt

To serve, take an 8cm baking ring and place in the middle of each plate. Start with ¼ of the diced avocado then top it with an even layer of the beetroot, then finish with a layer of tartare. To compress, pat down carefully, then gently remove the ring from the plate. Finally, garnish with a small smattering of micro cress, a drizzle of olive oil and parsley if desired.
Recipe courtesy of Great British Chefs, visit their website for more Alaska Salmon recipes.