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Salmon Tartare with Lime Mayonnaise and Salmon Caviar


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Salmon Tartare with Lime Mayonnaise and Salmon Caviar
Recipe by Chelsea Winter

Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Serves 2

Wine Match:  Daniel Le Brun Platinum Vintage

Lime Mayonnaise
2 egg yolks
Zest and juice of 1 lemon
3/4 cup canola oil
Salt and freshly ground black pepper

Garnish
1 tbsp Mainland butter
Dill tips
2 quail eggs
1 tbsp salmon caviar

Salmon Tartare
250g salmon fillet, skin removed, trimmed of fat and blood line, pin-boned, finely diced
1/3 cup capers, finely diced
1/3 cup cornichons, finely diced
1 tbsp red onion, very finely diced
1 boiled egg, white only, finely diced
1 tsp fresh dill, finely chopped
1 tbsp lemon juice
Juice of 1/2 a lime
Salt and freshly ground black pepper


1. To make the lime mayonnaise, place the egg yolks, lemon zest and lemon juice in a small food processor and blitz until well combined. With the motor still running, pour in the oil in a slow, steady stream until completely incorporated. Adjust the consistency with a teaspoon of warm water if required. Season to taste with salt and pepper.

2. To prepare the garnish, heat the Mainland butter in a frying pan over medium high heat. Add the dill tips and fry gently until crisp. Drain on paper towels and set aside.

3. For the quail eggs, place a small saucepan of salted water over high heat and bring to a rolling boil. Add the quail eggs to the saucepan and boil for 2 minutes, 15 seconds. Remove from the saucepan and run under cold water until cool. Carefully peel and set aside.

4. To make the salmon tartare, place all of the ingredients, except for the lemon juice, lime juice and seasoning in a mixing bowl and mix thoroughly to combine. Refrigerate to allow flavours to infuse for around 20 minutes. Add the juices and season to taste with salt and pepper just before serving.

5. To serve, divide the salmon in half and place in ring moulds to gain a neat round shape. Place each on a serving dish and remove the mould. Gently cut each quail egg in half and place two halves atop each tartare. Top with fried dill sprigs. Elegantly drizzle or create neat smears of lime mayonnaise around each plate. Neatly place the salmon caviar in the spaces remaining on the plate.




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