Salmon Tartar with Pickled Radish, Ponzu Reduction and Guacamole

BY Luisa Farelo-Hayes

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Deceivingly simple to prepare and such a showstopper.

Yields: 2 |
Rating:

Difficulty: easy

Prep Time : 5 mins |
Cook Time : 10 mins

Ingredients

Pickled Radish
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

Ponzu Reduction
½ C (125 ml) ponzu sauce
2 Tbsp (30 ml) honey
½ tsp (2.5 ml) wasabi paste

To assemble
200 g fresh salmon or tuna, sushi grade quality
1 x 200 g tub Westfalia Plain Guacamole
micro herbs to garnish

Method

Pickled Radish
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.

Ponzu Reduction
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.

To assemble
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.