Salmon Seaweed Tartar Chaat By Chef Dr Sakirat Waraich
Ingredients:
- 200g RawNorwegian salmon (Salmaback loin sushi grade)
- 1 Mature Avocado
- 1 Mango (Alphonso type)
- 1 bundle fresh coriander
- 1 Pomegranate
- Dry seaweed powder (I used simply seaweed fromLofoten seaweed)
- Blueberry Chutney: 200 blueberries
- 3-4 pieces of Garlic
- 1 bundle fresh coriander
- Salt to taste
- Sugar to taste
- 1 Green Chilli
- Marination Sauce: 20g Tamarind paste
- 3 tsp Dry roasted cumin powder
- 2 tsp Coriander powder
- 2 tsp Ginger power
- 1 cup dated (pittied and skinless
- Salt to taste
- 1 tsp Red chilli powder
- Sugar to taste
- Garnish: Red onion (soaked in vinegar, salt and sugar
- Oarweed strands
- Lentil Crisps (papadum)
Method:
Cut the mango and the avocado into small cubes
and keep them aside.Mix all the ingredients of the marination
sauce and blitz it in the blender. Then coat
the salmon fillet with it for 30 mins.After this spread the seaweed powder and coat
the long cylindrical pieces of the fillet with
the seaweed. Cut these long pieces into small
dices (1-2 cm per side).In a bowl mix the mango, avocado, chopped
coriander and pomegranate kernels and you can
used 2-3 tbs of the same marination sauce in
this mixture as well.For the blueberry chutney, put all the
ingredients for chutney in a blender and blitz
it. Adjust salt and sugar to your taste. Your
chutney is ready.Plating: To plate use a large spoon of the blueberry
chutney and place it on the plate and then
with a spoon splash the chutney. Then use a
circular mould to place the first layer with
the mango and avocado mix and press it down
with a spoon to make it even. The second layer
will the seaweed salmon. Use the spoon to form
a smooth layer for this as well.You can use red onion soaked in vinegar and
fresh oar weed (seaweed) for garnish on the
top. Oarweed can bought in its dried form and
when you put itwater it turns into its
original form within minutes.I served it with a lentil crisp (papadum).
