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25 avril 2010

wasabi and ginger for a delicious tartare

tartare_saum_wasabi_ging

gingembre_pomme_pois_wasabi

For the mayonnaise. here is the vegetal one I use. It is really good

ibinaise

You may find it here at produits de la vie

tartare_saumon_wasabi_ging

Tartare de saumon et pomme au wasabi et gingembre
Salmon and apple tartare with wasabi and ginger

For 2
150 g salmon
a third of a granny smith
apple
soy vermicelli soaked in vegetable broth (or rice vermicelli)
3 tablespoons chopped fresh coriander
2 tablespoons wasabi peas

sauce
1 tablespoon ibinaise (or mayonnaise)
wasabi paste (more or less according to your taste)
1 teaspoon tamari (or shoyu or soy)
2 cm of ginger, cut into small pieces
1 tablespoon of olive oil

Prepare sauce by mixing all ingredients in a bowl.
Cut the salmon and apple  (with skin) into small cubes, put in another bowl.
Mix and then add the coriander and wasabi peas.
Cut with scissors the soy vermicelli and add it.
Then pour the sauce in the preparation and mix well all ingredients.
Place a form on a plate and pack half of tartar. Repeat for the second.

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Option : you may add a pinch of poppy seeds

tartare_saumon_wg_dessus

enjoy

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