SALMON TARTARE WITH TOMATOES AND TOMAMI

#2

fish

starter

easy

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

550 g salmon fillet without bones, in sashimi quality
3 tablespoons of cold-pressed extra virgin olive oil
1 large shallot
200 g small tomatoes, for example honey or cherry tomatoes
Peeled zest from 1 organic lemon
3–4 stalks of coriander
2 teaspoons of small capers
A few pinches of fine table salt
Juice of ½ lime
2 tsp TOMAMI # 2 (buy here)

INSTRUCTIONS

Pat the salmon dry and check that all bones have been removed. If necessary, pluck out any remaining bones with tweezers. Cut the salmon into small cubes and place in a bowl. Pour the olive oil over the salmon. Peel the shallot and chop very finely. Soak the chopped shallots in lukewarm water for 2 minutes to make them more digestible. Pour off the water, drain the shallots well in a sieve. Then spread on kitchen paper, pat dry and add to the bowl with the salmon.

Wash the tomatoes, cut into eighths and add to the bowl. Wash the organic lemon with hot water, dry, grate off the peel and add to the salmon. Chop the coriander and add together with the capers. Mix everything carefully with a fork, season with salt and lime juice. Put the tartare into small glasses or arrange on four plates with the help of a ring. Drizzle about half a teaspoon of TOMAMI # 2 on each serving, decorate the tartare with coriander if you like and serve immediately.

Preparation time: 30 minutes

Christina Hubbeling: “This fine tartare with salmon, cherry tomatoes and coriander is refined with TOMAMI and tastes wonderfully refreshing – perfect with an aperitif or as a starter.” Christina Hubbeling loved experimenting in the kitchen as a child. Today she develops recipes and writes for newspapers, magazines and agencies mainly about the beautiful and pleasant things in life. She lives in Zurich with her family.