We're always on the hunt for a fish appetizer that's fresh and different, and Chef Gabe totally delivers! His sophisticated salmon tartare plate brings contemporary flavors and beautiful colors together in a dish that's balanced and delicious. Make this restaurant-quality dish in your kitchen today!
Salmon Tartare
Recipe By Gabe Garcia
- Cooking and Prep: 12.5 h
- Serves: 6
-
No Allergens
Ingredients (22)
Salmon Tartare
Aioli
Fried Taro Root Chips
Apple Celery Kohlrabi Salad
Sommelier Suggests
Start Cooking
Prepare the Salmon Tartare
-
Mix together orange juice, tangerine juice, wine, and orange zest.
-
Pour mixture over salmon until submerged.
-
Place in fridge for 12-24 hours.
-
Take salmon out to dry in separate pan and place back in fridge.
Prepare the Aioli
-
Blend all ingredients slowly with stick blender for two to three minutes.
-
Add grated horseradish, to taste. Mix in the aioli.
Prepare the Apple Celery Kohlrabi Salad
-
Mix together all salad ingredients.
Prepare the Fried Taro Root Chips
-
Peel a taro root with peeler.
-
Make slices for chips using a mandolin.
-
Deep fry at 250 degrees, for about five minutes. Remove.
For Assembly
-
Cut salmon to 1/4-inch cubes.
-
Add to salmon some chopped shallots, olive oil, salt and fresh orange zest, to taste. Mix together.
-
To plate, put a few scoops of the salmon tartare with a few scoops of the apple, celery, and kohlrabi salad on top. Put a scoop of aioli on the side with taro chips.
