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Salmon tartare with pineapple and sweet soy sauce

Set the Food Grinder with the Coarse Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.

Start cooking

Tools

Details

8

Ingredients

7

Steps

Time

15'

Prep

15'

Total

Ingredients

How many servings?

  • 250 gskinned salmon fillet
  • 100 gpineapple slices
  • 1/2spring onion
  • 10 gcoriander
  • -extra virgin olive oil
  • 2 cllime juice
  • 1 tablespoonsweet soy sauce
  • -sea salt
  • 500 gskinned salmon fillet
  • 200 gpineapple slices
  • 1spring onion
  • 20 gcoriander
  • -extra virgin olive oil
  • 3 cllime juice
  • 3 tablespoonssweet soy sauce
  • -sea salt
  • 750 gskinned salmon fillet
  • 300 gpineapple slices
  • 2spring onion
  • 30 gcoriander
  • -extra virgin olive oil
  • 5 cllime juice
  • 5 tablespoonssweet soy sauce
  • -sea salt
Make it now
  • Step 1

    Set the Food Grinder with the Coarse Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.

  • Step 2

    Peel the pineapple slices, wash the coriander and spring onion.

  • Step 3

    Turn Speed Control Lever to 3.

  • Step 4

    Grind all ingredients in sequence: first the herbs, then the pineapple and salmon.

  • Step 5

    Combine lime juice, sweet soy sauce, salt and 2 tablespoons of oil and mix well to incorporate the salmon.

  • Step 6

    Divide the tartare evenly among 4 chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates.

  • TIP

    For a firmer consistency, semi-freeze the salmon (about -5°C/-23F) before grinding.

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Salmon tartare with pineapple and sweet soy sauce

Step 1

Set the Food Grinder with the Coarse Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.

Step 2

Peel the pineapple slices, wash the coriander and spring onion.

Step 3

Turn Speed Control Lever to 3.

Step 4

Grind all ingredients in sequence: first the herbs, then the pineapple and salmon.

Step 5

Combine lime juice, sweet soy sauce, salt and 2 tablespoons of oil and mix well to incorporate the salmon.

Step 6

Divide the tartare evenly among 4 chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates.

TIP

For a firmer consistency, semi-freeze the salmon (about -5°C/-23F) before grinding.

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