Salmon Tiradito with Yuzu

Salmon Tiradito with Yuzu

By
From
Citrus
Serves
4
Photographer
Mowie Kay

A tiradito is a hybrid dish, as it is a cross between Japanese sashimi and Peruvian ceviche. The dressing is like a hot yet cooling ponzu, thanks to the addition of cucumber, and can be used to dress anything. Don’t limit it to oily fish – try over grilled meat or vegetables too.

Ingredients

Quantity Ingredient
4 spring onions, green part only
400g best-quality salmon fillet, skinned and well chilled
50g cucumber, deseeded and finely diced
a few sprigs of cress
a few sprigs of dill
a few black sesame seeds

For the dressing

Quantity Ingredient
2 tablespoons yuzu juice
1/2 teaspoon powdered yuzu zest, (optional)
1 lime, Finely grated zest and juice
50g cucumber, peeled and deseeded
1 garlic clove, peeled and squashed
1 cm piece fresh root ginger, peeled
2 tablespoons mirin
1/2 tablespoon dark soy sauce
1 teaspoon sugar
1 green chilli, roughly chopped, such as jalapeno

Method

  1. First make the dressing. Put all the ingredients into a small food processor and blitz until fairly smooth. It is up to you whether you strain it or not – I quite like it green-flecked. Taste and adjust the salt, sugar and citrus juice if you feel the balance is not quite right – some limes are sweeter/ less acidic than others.
  2. Cut the spring onion greens into 6cm lengths. Cut down one side to open up, then shred lengthways. Put into a bowl of iced water until they curl up – it will take at least 30 minutes. Drain thoroughly.
  3. Cut the salmon into slices similar to the cut of smoked salmon – so as finely as you can across the grain into thin slices that span the width of the fish. Arrange over 4 serving plates and sprinkle over the cucumber, cress, dill and spring onion curls. Drizzle over the dressing and sprinkle with the sesame seeds.
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