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.
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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