This is a simple recipe to wow your friends. This Asian take on a classic is great as a starter, light lunch or even as a canape.
For the Salmon:
- 1 fillet of salmon (finely diced)
- half an avocado (mashed)
- 1 spring onion (chopped)
- sesame seeds
- half a chilli (finely chopped)
- half a red onion (finely chopped)
- a squeeze of wasabi paste
- the juice of half a lime
- a pinch of coriander (finely chopped)
For the Wasabi Yoghurt:
- low fat yoghurt
- wasabi paste
It really couldn’t be simpler, place all the ingredients for the tartare into a bowl and mix well. Then, with a spoon pat your mixture into a ramekin or smaller bowl and turn it upside down onto a plate, removing the bowl carefully so that the tartare keeps its shape. Alternatively you can use a ring mould if you have one handy. For the wasabi yoghurt, take both ingredients and mix to your taste, some like it really strong, some like it less strong, it’s up to you.
We had ours as a light lunch with a carrot, cucumber and pickled ginger salad and some miso soup.