wasabi and ginger for a delicious tartare
For the mayonnaise. here is the vegetal one I use. It is really good
You may find it here at produits de la vie
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.
Option : you may add a pinch of poppy seeds
enjoy