Salmon Tartare w Tomato Tea

 

Ingredients:

500g salmon sashimi fillet

1 small red onion, very finely chopped

¼ C vodka

Micro herbs or small herb leaves, to garnish

Tomato tea

1kg vine-ripened tomatoes

¼ red onion, chopped

¼ C basil leaves

1 garlic clove

1 T Worcestershire sauce

2 drops Tabasco

1 t sugar

 

Method:

1. For the tea, remove tomato stalks and set aside. Blend tomatoes with remaining ingredients until smooth. Line a sieve with muslin or a clean chux, then set over a bowl. Pour tomato mixture into the sieve and drain for up to 2 hours or until you have about 1 ½ C liquid. Don't stir during this time, or your 'tea' will be cloudy. Discard solids. Season and add reserved stalks to liquid, then chill while you prepare the salmon.
2. Line a tray with plastic wrap. Arrange six 7cm ring moulds on the tray (or use lined ramekins or dariole moulds).
3. Finely chop salmon, then combine with onion and vodka in a bowl. Press the mixture into the ring moulds, then chill for up to 30 minutes (any longer and the vodka will start to cook the trout).
4. To serve, transfer the ring moulds to serving plates using a fish slice. Remove moulds, then garnish the salmon tartare with micro herbs. Serve with the tomato tea to drizzle around the salmon.

 

Recipe adapted from taste.com.au

Serves 4.

 

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