Salmon Tartare
Yield: 2 servings
Ingredients
- 1 Tbsp. Sauce Craft™ Honey Sriracha Sauce
- 8 oz. salmon belly, skin, pin bones and bloodline removed, ¼-inch dice
- 1 tsp. red chile, minced
- 1 tsp. green chile, minced
- 1 Tbsp. red onion, minced
- 1 tsp. capers, minced
- ⅛ tsp. salt
- ¼ tsp. rice wine vinegar
- ⅛ tsp. roasted sesame oil
- 1 tsp. shichimi tōgarashi
- 1 tsp. scallion tops, sliced on a bias
- 1 cup fried wonton chips
Preparations
- In a chilled mixing bowl, combine salmon, chiles, red onion, capers, salt, Sauce Craft Honey Sriracha Sauce, rice wine vinegar and roasted sesame oil. Keep cold.
- Divide tartare mixture between two chilled ramekins. Garnish with shichimi tōgarashi and scallions. Serve with fried wonton chips.
