Japanese Salmon Tartare with Ponzu & Radish Dip
Dab the salmon dry and lightly salt it. Peel the garlic, cut it into thin strips and fry until crispy in 1 tsp very hot oil. Trim, peel and wash the radish. Grate it finely and combine it with the Ponzu Sauce. Wash and trim the spring onions, then cut into very fine strips.
Sear the salmon in the remaining very hot oil for approximately 30 seconds on each side. Remove from the pan, leave to cool briefly and then slice thinly. Arrange the salmon on plates, garnish with the crispy garlic, top with a sprinkling of chilli and spring onions and serve with the Ponzu & radish dip.
Recipe as PDF
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