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Recipe - Salmon Tartare

September 9th 2007 06:32

Salmon Tartare
With Avocado Cream & Saffron Jelly


150g. of skinless salmon fillet 1 ripe avocado
20g. preserved lemon 50ml pouring cream
20g. large red chili 10ml. Lemon juice

10g. baby capers salt & pepper to taste
10g ginger 2 ripe tomatoes
25ml. Almond oil 1g. saffron 1 gelatin leaf
100g. golden shallots


Peel golden shallots and finely dice. Remove pith and flesh from preserved lemon, wash and finely dice. Peel and finely dice ginger and mix all ingredients with almond oil.

To make avocado cream, peel avocado, remove seed and place in blender with cream, lemon juice and salt and pepper to taste.

To make saffron jelly, blanch peel and remove seeds from tomato. Juice the tomato and reduce by Ĺ in a pan adding saffron. Add softened gelatin leaf, season to taste and set in refrigerator.

Assemble on fancy crackers or flat bread.

Recipe courtesy of;

Chef Craig Galea
The Mussel Bar, Fremantle, WA
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