Ōra King
Salmon TARTARE
By Chef OLI HARDING
Serves: 2
INGREDIENTS
- 800g Ōra King salmon – diced
- ¼ bunch chives – very finely sliced
SAUCE
- 100 ml kimchi paste
- 1 tablespoon liquid honey
- 50 ml rice wine vinegar
- ½ lime juiced
- 1 tablespoon tamari
- 100 ml canola oil
GARNISHES
- 1x ripe mango – diced and trimmings for puree
- 1x ripe avocado – for fans and trimmings for puree
- 1x Lebanese cucumber – for pickled and rolled ribbons
- 2x wonton wrappers – sliced 5mm thick
- ¼ bunch coriander leaves/flowers for garnish
(Optional extra pictured) Raw wild rice – Cooked in oil at 375 C till pops open
METHOD
Sauce:
- Whisk or blend all the ingredients together. Taste and adjust seasoning by adding tamari and lime juice to taste.
- Mix the sauce with the Ōra King salmon
Garnishes:
- Peel the cucumber into ‘ribbons’ sprinkle with lime juice and salt. Roll into cones
- Roll wonton wrappers into rings using water as a glue to hold the ends together. Fry at 375 degrees F till golden brown