Chilled Salmon Tartar Recipe
cashew crème, smoked roe, dehydrated rice crisp, cucumber
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Ingredients
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Cashew Crème
Salmon Tartar
Dehydrated Rice Crisp
Method
Prepare Cashew Crème
Soak Cashews
Soak the raw cashews in water for at least 4 hours or overnight.
Blend Ingredients
Drain and rinse the cashews, then blend them with lemon juice, garlic, salt, and water until smooth and creamy.
Prepare Salmon Tartar
Dice Salmon
Finely dice the fresh salmon fillet and place it in a mixing bowl.
Mix Ingredients
Add chives, red onion, lemon zest, Dijon mustard, smoked roe, and diced cucumber to the salmon. Gently mix to combine.
Prepare Dehydrated Rice Crisp
Spread Cooked Rice
Spread the cooked rice on a baking sheet lined with parchment paper. Sprinkle with salt.
Dehydrate
Place in a dehydrator or a low oven (around 150°F/65°C) for 2-3 hours or until crispy.
Assemble the Dish
Plate the Tartar
Spoon the salmon tartar mixture onto a serving plate.
Add Cashew Crème
Drizzle or dollop the cashew crème over the salmon tartar.
Garnish
Add dehydrated rice crisps on the side for crunch and garnish with additional smoked roe if desired.