Salmon Tartar with Pickled Radish, Ponzu Reduction and Guacamole
Deceivingly simple to prepare and such a showstopper.
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 10 mins
½ C (125 ml) rice vinegar
½ C (125 ml) sugar
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) Maldon salt
6 baby radishes, thinly sliced
½ C (125 ml) ponzu sauce
2 Tbsp (30 ml) honey
½ tsp (2.5 ml) wasabi paste
200 g fresh salmon or tuna, sushi grade quality
1 tub (200 g) Westfalia Plain Guacamole
micro herbs to garnish
Place the rice vinegar, sugar, fennel seeds, mustard seeds and salt into a small saucepan and stir over a low heat until completely dissolved. Remove from the heat and pour over the thinly sliced radishes. Refrigerate overnight for the best results.
Pour the ponzu sauce into a saucepan together with the honey and place over a medium heat. Reduce until a syrupy consistency. Remove from pan and stir in wasabi paste. Allow to cool.
Finely slice (or chop) the salmon or tuna and place delicately onto a serving plate.
Place a spoonful of Westfalia Plain Guacamole onto the plate and garnish with the pickled radish and micro herbs.