Salmon Tartare with Finger Lime & Shiso Leaves
Drogo
2 - 4
10 minutes
This fresh salmon tartare with shiso combines sashimi-grade salmon with aromatic finger lime, red chilli, spring onion and soy sauce. Served on fragrant shiso leaves, it is a light, vibrant dish with plenty of citrus flavour, gentle heat and contrasting textures.
Finger limes are particularly well suited to raw fish. Their tiny citrus pearls burst in the mouth, adding fresh acidity without overwhelming the salmon, while shiso brings its distinctive aromatic character to the finished shiso salmon.
With no cooking required and just a handful of ingredients, this shiso tartare can be prepared in around 10 minutes. Serve it as an elegant starter, canapé or part of a Japanese-inspired menu.
For anyone looking for finger lime recipes or an easy shiso leaves recipe, this salmon tartare is an excellent way to showcase both ingredients without disguising their distinctive flavours.
Ingredients
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1 sushi grade salmon supreme, skinned and diced
- 3 finger limes
- 1 red chilli finely chopped
- 1 punnet shisho leaves
- 1 spring onion finely sliced
- 2 teaspoons soy sauce
Directions
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Step 1, Combine the diced salmon, finger lime flesh, finely chopped red chilli, sliced spring onion and soy sauce in a bowl. Mix gently until all the ingredients are evenly distributed, taking care not to break up the salmon or crush the delicate finger lime pearls.
Step 2, Arrange the shiso leaves across a serving plate and spoon the salmon tartare with shiso on top. Serve immediately while the salmon is chilled and the finger lime and herbs are at their freshest.
Ingredients you'll need
