Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant

Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant

Salmon Tartar Recipe by Grainne O’Keefe of Pichet

Pichet Restaurant,
Trinity Street,
Dublin 2
Tel: 01- 6771060

SALMON TARTAR, COMPRESSED CUCUMBER, RADISH, AVOCADO


INGREDIENTS


- 500g salmon fillet

- 1 orange

- 1 lime

- 1 lemon

- 25g dill

- 60g sugar

- 40g coarse salt


METHOD

Zest the lemon, lime & orange & mix with all other ingredients, including the juice of the orange. Cure the salmon for 1 day in the fridge in the cure mix. Wash off the salmon, remove the skin & dice up.


COMPRESSED CUCUMBER


- 1 whole cucumber

– 50g sugar

- 50ml water

- 50ml vinegar


METHOD


Peel the cucumber & cut into 3cm rounds. Boil the sugar, water & vinegar together & cool. When cooled add the gastric mix to cucumber & vacuum pack for 1 day.


TARTAR MIX


- 50g Gherkins

– 50g Capers

- 50g Shallots

- 50g Crème fraiche

- 10g salt


METHOD


Very finely dice the gherkins, capers & shallots. Cut the cucumber in to 1/4s


AVOCADO

– 
3 x avocado

– 25ml lime juice

– 10g salt


METHOD

Blitz the avocado with lime juice & salt until smooth


TO ASSEMBLE


Mix the diced salmon with the tartar mix & place in a ring on a plate.

Garnish with the cucumber, avocado & finely sliced radish.

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