Salmon Tartare with Kimchi & Asian Pear Salsa
(amuse bouche 18 - 20 servings )
This is another recipe adapted from Ch’i Restaurant. This is a very attractive appetizer as you can serve it in Chinese soup spoons for individual servings. The original recipe calls for the salsa to be made with strawberries, but as they weren’t in season when I made the recipe, I substituted Asian pear with great results. Use sashimi grade salmon and tuna, which you can buy frozen and vacuum-packed in some seafood departments in grocery stores. Thaw just before you start the recipe and it will taste fresher than any fresh fish you can buy! Kimchi is available in the refrigerator section of most Asian grocery stores.
- 8 oz raw sockeye salmon or albacore tuna
- 1 pinch each of salt & pepper
- 2 cloves garlic, minced
- 2 ounces toasted sesame oil
- juice of 2 lemons
- Spicy Asian Pear Salsa
- ½ cup chopped kimchi
- 1 Asian pear, chopped in small dice
- Thinly sliced or julienned nori (sushi seaweed) for garnish
Chop up raw salmon or tuna, mix with salt, pepper, garlic and sesame oil. Drain the mixture and add lemon juice.
Stir the Asian pear and kimchi together.
Spoon the salmon or tuna mixture onto presentation spoon. Layer Asian pear salsa on top and garnish with the seaweed. Serve.