Verlasso Salmon Tartare with Spicy Sesame, California Avocado and Pink Peppercorns
- 1 pound center cut Verlasso salmon fillet, skin off
- 1 teaspoon crushed pink peppercorn
- 2 to 3 small shallots, peeled and minced
- 2 tablespoons chopped chives
- 2 ripe avocados, cut into a dice (optional)
- Tartare dressing (recipe follows)
- Fresh radish sprouts for garnish
- Rice crackers for serving
For the Tartare Dressing
- 3 tablespoons mayonnaise
- 1 ½ tablespoon sesame oil
- 2 tablespoons lime juice
- 1 ½ teaspoons kosher salt
- Tightly wrap the whole fillet in plastic wrap and freeze for six hours. This makes it sushi grade quality and much easier to slice.
- Prepare the dressing and set aside until ready to use.
- Dice the salmon by first slicing in ¼ inch slices. Next, cut those slices into ¼-inch strips and lastly into ¼-inch cubes. Place the diced fish into a medium mixing bowl. Add the peppercorn, minced shallots, minced ginger, chives and avocados. Pour the dressing over the fish and mix well, but gently, to incorporate all of the ingredients.
- Combine all of the ingredients in a small bowl and stir well.
- The tartare is ready to eat, but can hold up to 4 hours in the refrigerator.
- Place the tartare in individual bowls and lay the radish sprouts over the top for garnish. We often serve this with rice crackers.