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Parve
Medium
6 Servings
Allergens 
No Allergens specified
12 Hours, 30 Minutes
Diets
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!
1 cup orange juice
1 cup tangerine juice
1 tablespoon orange zest
1 salmon fillet
1 shallot
1 egg yolk
1 whole egg
1 and 1/2 cups Bartenura Olive Oil
1 tablespoon mustard
Haddar Kosher Salt, to taste
minced garlic or Gefen Frozen Garlic, to taste
lemon juice, to taste
grated horseradish, to taste
1/2 cup diced apple
1/2 cup diced celery
1/2 cup diced kohlrabi
juice of 1/2 a lime
Bartenura Olive Oil, to taste
1 taro root
oil, for frying
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.
Blend all ingredients slowly with stick blender for two to three minutes.
Add grated horseradish, to taste. Mix in the aioli.
Mix together all salad ingredients.
Peel a taro root with peeler.
Make slices for chips using a mandolin.
Deep fry at 250 degrees, for about five minutes. Remove.
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.
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