Marinated Teriyaki Salmon with Avocado Creme
A salmon tartare salad with avocado and mango in crisp pastry cases. Serve as a canape or as part of a selection of small plates. Part of our series of Japas (Japanese tapas recipes for chefs).
- Serves20 pieces
- Preparation Time1 hour 30 mins
- Cooking Time30 mins
Nutrition per serving
- Energy154 Kcals
- Protein6.8g
- Carbohydrates6.7g
- Fat10.9g
Ingredients
- 300g salmon (sushi grade)
- 45 ml Kikkoman Teriyaki Marinade
- 1 avocado
- 2 tbsp mayonnaise
- 2 tbsp cream
- 1/2 mango
- 20 small, salted shortcrust pastry cases (ready made)
- 2-3 sprigs chervil
Method
Dab the salmon dry and cut into approx 7 mm thick slices. Place the salmon in a freezer bag with the Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx 30-60 minutes.
Halve the avocado, remove the stone and skin, and cut the flesh into large pieces. Blend the avocado, mayonnaise and cream. Peel the mango and cut into small dice.
Drain the salmon, dab dry and finely dice. Divide the salmon and mango between the pastry cases, top with avocado creme and garnish with chervil.
