Black radish, salmon & dill tartare

Black radish, salmon & dill tartare

By
From
Nordic Light
Serves
8
Prep
20 mins
Photographer
Simon Bajada

This is essentially macerated fish with some crisp, watery vegetable, and is perfect as an appetiser. Black radishes have a similar texture to kohlrabi that is full of water and crunch when refreshed in icy cold water, though they also have a great peppery kick.

Ingredients

Quantity Ingredient
1/2 lemon, juiced
1 tablespoon salt
1 black radish, trimmed and halved lengthways
1/2 red onion, finely diced
1 lime, juiced
1 teaspoon granulated sugar
250g salmon fillet, cut into 5 mm cubes
1 tablespoon chopped dill, plus extra sprigs to garnish
2 tablespoons rice milk
2 tablespoons salmon roe or caviar

Method

  1. Add the lemon juice and salt to a large bowl filled with cold water and stir to dissolve the salt. Using a mandoline, slice the radish halves into the water in very thin discs. Leave the slices to sit in the water for about 20 minutes, until they begin to curl up at the corners.
  2. Meanwhile, mix together the onion, lime juice and sugar in a separate bowl. Leave to sit for 5 minutes. Add the salmon pieces, dill and rice milk and stir together to ensure everything is well mixed.
  3. Remove one of the radish discs from the water and place a teaspoonful of the tartare in its centre. Add a small amount of roe or caviar on top and garnish with a few dill sprigs, then transfer to a serving platter. Repeat with the remaining ingredients until you’ve run out of tartare – any left-over radish slices can be saved in the water to make a crispy, peppery salad later. Enjoy with a glass of Champagne.
Tags:
simon
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