First trial for me with salmon tartare (it’s never too late…), dressed with gorgonzola and mint for the fresh touch. I’m a bit disappointed about the Gorgonzola because I was expecting a more creamy result, so it would be interesting to try with another cheese next time. For the aesthetic side, my tartare isn’t that much sexy, but my flat-move mades me making it with a blender tube and my hands, so….sorry for that.
2 thick slices of fresh salmon, 40g Gorgonzola, 2tsp lemon juice, 2 tsp sweet soy sauce, 2 tsp olive oil, 6-7 mint leaves, 1/2 golden apple (or granny apple), salt, pepper.
1. Put off the skin from the salmon pieces. With a knife, cut the fishes in regular cubes (not too big, the lemon juice must penetrate in the salmon). Cut the Gorgonzola in cubes as well (same size).
2. In a bowl, stir the salmon with the cheese cubes. Add the sweet soy sauce, lemon juice and olive oil. Slice thinly the mint leaves. Add as much salt and pepper as you want. Stir well all the ingredients. Cover with film the bowl, and put it for 1h30-2 hours in the fridge.
3. When the salmon is well-marinated, put it off from the fridge. Cut the apple in thin slices, and put them in kind of corolla shapes in the middle of two plates. Take half of the salmon/gorgonzola preparation, then, with a circular pastry cutter, shape a salmon cylinder on the apple slices. Try to press well (with the back of a spoon for instance). Once the tartare is stable, you can carefully remove it from the mould.
4. You can decorate the tartare with some mint leaves on the top, and a hint of olive oil around. Don’t wait too much to eat it.