Chef David Koelling,
Senior Lifestyles Corp., Barrington, IL
Serves 6-8
| 1 lb. |
fresh wild salmon filet, skinned and boned |
2 tsp. |
fresh ginger, grated |
1 tsp. |
toasted sesame oil |
1 clove |
garlic, crushed |
3 |
green onions, finely diced |
1 tsp. |
yuzu juice |
1 T. |
lemon juice |
1 T. |
ponzu sauce |
2 tsp. |
hoisin sauce |
1 tsp. |
Tabasco |
|
Salt to taste |
Hand chop the salmon into pea-sized pieces; combine with all the remaining ingredients.
Mango Crème Fraiche
1 c. |
whipping cream |
2 T. |
crème fraiche |
1 |
ripe mango, peeled, seeded and pureed |
½ oz. |
shaved bonito flakes |
Combine whipping cream, crème fraiche and mange and whip until thickened to stiff peak stage. Serve a small spoonful of tartare over a spoonful of mango cream in a small cup (demitasse) and garnish with shaved bonito flakes.
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