Salmon tartare

Ingredients for 4 servings:

• 400 g salmon fillet(s), fresh
• ½ onion(s), red
• 1 large garlic clove(s)
• 1 tsp fresh ginger
• 1 small chili pepper(s), dried red
• 4 cardamom pods
• 1 tsp, leveled fennel seeds
• 1 tsp coriander
• ½ tsp pepper (Sezchuan pepper)
• 2 tbsp lemon juice
• some lemon peel
• 2 tbsp fish sauce
• 3 tbsp sesame oil, virgin

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Salmon tartare of raw salmon “Asian style” with fresh ginger, chili, cardamom, coriander……..

Peel the onion, halve it, and finely dice it. Peel and finely chop the garlic, deseed and finely chop the chili, and peel and finely grate the ginger. Break open the cardamom pods and put only the insides in a mortar. Add the Sichuan peppercorns, fennel seeds, and coriander seeds, and grind them finely. Place the spices in a small bowl. Add the lemon juice and fish sauce, lemon zest, garlic, ginger, and chili, and mix thoroughly. Let it stand for 5 minutes. Meanwhile, cut the salmon fillet into small cubes and mix them with the diced onions in a bowl. Whisk the spice mixture with 3 tablespoons of sesame oil, pour it over the salmon and onion mixture, mix thoroughly, and chill for at least 1-2 hours. Arrange on plates and serve with toasted baguette, toast, or hash browns. It’s also delicious with lamb’s lettuce or on bok choy. If you prefer something a little more colorful, you can add freshly chopped flat-leaf parsley. Please only use absolutely fresh salmon; frozen salmon is not suitable!