Slice the ginger and put it in a saucepan to boil with the vinegar. Once it reaches boiling point, turn off and set aside. Remove and chop the ginger. Add a tablespoon of olive oil to the vinegar and let it cool.
Chop 4 stalks of scallions.
In a bowl, mix the chopped salmon into 4 x 4 mm cubes, chopped scallions, lemon zest, 60 grams of diced papaya like the salmon, a tablespoon of olive oil, chopped ginger, and add salt and pepper.
Thinly slice the radishes.
On the plates where it will be served, place some slices of radish, then put a ring on top, fill halfway with the prepared salmon. Then add cilantro leaves and finish filling with salmon, pressing a little to compact it.
Carefully remove the ring and place more radish slices on top.
Garnish on top with scallions and some salmon roe.
For the vinaigrette, blend about 40 grams of papaya and mix with rice vinegar and oil, add salt and pepper, place it in individual plates and serve it alongside the salmon tartare.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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