Salmon tartare with pineapple and sweet soy sauce
- 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
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Step 1
Set the Food Grinder with the Coarse Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.
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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.
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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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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.