Basil and Citrus Cured Marlborough Salmon Tartare
With Nadia Lim
Basil and Citrus Cured Marlborough Salmon Tartare
Prep Time: 10 mins
Curing Time: 36-48 hours
Serves: 6
Cost per serve: $2
Ingredients
1 whole side fresh New Zealand king salmon (I use Regal),
skin on, pin-boned
2 Tbsp salt
2 Tbsp white sugar
1 handful of basil leaves, chopped
2 limes, zest finely grated
1/2 cup basil leaves, sliced
2 avocadoes, sliced
2 oranges, sliced
Watercress (to serve)
Dressing
2 tsp sweet chilli sauce
1 lime, juiced
1/2 an orange, juiced
1 1/2 tsp extra virgin olive oil
Method
Cut the fresh salmon fillet in half. Lay the larger salmon
half on a dish or plate, skin-side-down.
Mix salt, sugar, basil and lime zest together and sprinkle over
the flesh side of the salmon.
Place the other piece of salmon on top (flesh side down), so that
the two pieces are sandwiched together.
Cover with cling film and place a plate on top along with
something heavy to press down on the dish e.g. a cast iron
pan.
Place in the fridge for 36-48 hours.
Remove the cling film and pour off the liquid that has seeped out
of the salmon during the curing process.
Wipe the salmon fillets clean with a paper towel to get rid of the
old basil and any excess salt and sugar.
Divide salmon tartare between 6 ramekins, custard cups or tea cups
and press tartare down firmly with the back of a spoon to ensure a
firm shape when the tartare is unmoulded.
Place a serving plate on top of each mould and invert. The tartare
should unmould onto the plate quite easily.
Arrange watercress and slices of avocado and orange around the
tartare.
Drizzle over the dressing.
(Broadcast 6 August 2012)
