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Salmon and Beetroot Tartare

With an Asian inspired twist

This lovely soft Albariño pairs perfectly with oily fish. There’s a good acidity in the wine, which is matched by the lemon in the tartare. The ginger, soy and rice wine vinegar, with a little fresh coriander, add an Asian twist to this recipe.  Crack on!

You can see the recipe on the video below.

Salmon and beetroot Tartare

Recipe

  • INGREDIENTS
  • 1 salmon filet – as fresh as you can get
  • 1 small beetroot (either roast your own for 45 mins or buy cooked) – finely diced, 6mm square (ish)
  • 1 spring onion – very finely chopped
  • 1 small piece of ginger – grated
  • 3 tablespoons lemon juice (1 lemon probably)
  • Splash of soy sauce
  • Splash of rice wine vinegar
  • Pop your salmon in the freezer for around 20 mins – sometimes needs longer.  This makes it easy to cut into small pieces neatly.
  • Chop your beetroot into 6mm cubes (or there abouts) and splash over 2 tbsp of soy sauce and 2 tbsp of rice wine vinegar. Give it a stir and set aside.
  • Now prep all of the other ingredients, finely chopping as this is going to be a canapé not a meal!
  • Remove the skin from your fish and cut it into 6mm wide slices. Then cut into cubes of around 6mm.
  • Now combine all ingredients in a bowl. NB. It’s important to prepare immediately before serving, or the fish will start to ‘cook’ in the lemon juice.  Remember also to drain the liquid off the beetroot before combining.
  • We present our tartare on a lovely canapé spoon, but you also serve on a crisp sourdough cracker, or similar.

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