Ingredients:
- 100 g salmon, tail pieces or fillets (ensure the salmon has been frozen for 24 hours at -18°C minimum)
- Juice and zest of 1 lime
- 1/2 red onion, finely chopped
- 1 small bunch of chives, finely chopped
- A handful of dill, finely chopped
- A few broccoli sprouts
- A small handful of cilantro (You can leave this out)
- 1-2 tbsp
- Spoiled Habanero (adjust to taste)
- A pinch of a sprinkle of love
- A bit of freshly ground black pepper
- 2 corn tortillas, cut into strips
- Approx. 1 liter oil for frying the tortilla strips
- 4 spring onions, finely sliced
- A bit of quick-pickled radishes and jalapeños (find the recipe here)
- Some avocado cream (find the recipe here)
Instructions:
- Prepare the salmon tartare by first slicing the salmon into slices and then into dice. The fineness of the chop depends on your preference, but a very fine chop is recommended for a softer and more creamy consistency. Season with salt, pepper, chives, dill, finely chopped red onion, and lime zest. Add the Spoiled habanero.
- Do not add the lime juice yet, as the acid will "cook" the salmon.
- Roll the tortillas up like a sausage and cut them into strips to your liking.
- Heat oil in a pot to 180°C and fry the tortilla strips until golden brown. Place them on kitchen paper and season with a pinch of salt and "a sprinkle of love" immediately.
- Finely slice the spring onions and place them in ice-cold water to crisp up for serving.
- To plate the salmon tartare, mix the lime juice into the salmon and stir well. Season to taste. Use a ring mold to plate the salmon tartare, pressing down lightly to achieve a compact shape.
- Add the drained spring onions, quick-pickled radishes, and jalapeños, as well as any sprouts on top. Finish with the crispy tortilla strips.
- Serve with a dollop of avocado cream on the side.
Buen Provecho!!
