Emilia Molinari

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Emilia Molinari

Salmon tartare with Papaya Vinaigrette

Name: Salmon tartare with Papaya Vinaigrette
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Francesa
Ingredients: 300 grams salmon, cool; 4 radishes, sliced; 60 grams salmon roe; 1/2 teaspoons lemon zest; 50 grams ginger; 8 branches chives; 80 milliliters rice vinegar; 2 tablespoons olive oil; 2 branches parsley; 1/2 papayas, little

40 mins

Half

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Emilia Molinari

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Delicious and fresh recipe for salmon tartare, papaya gives a very good and original taste

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Ingredients

4 portions

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Preparation

Slice the ginger and put it in a saucepan to boil with the vinegar. When you reach the boiling point turn off and reserve. Remove and chop the ginger. To the vinegar add a spoonful of olive oil and cool. Chop 4 sprigs of chives.

In a bowl, mix the chopped salmon in 4 x 4 mm squares. chopped chives, lemon scrape, 60 grams of chopped diced papaya like salmon, a spoonful of olive oil, chopped ginger and put salt and pepper. Slicing the radishes very thin.

On the plates in which we are going to serve, put some slices of radish, on top put a little arito, fill in half with the prepared salmon. Then put coriander leaves and finish stuffing with salmon, pressing a little to compact it. Remove carefully the arito and put on top of other sliced radish.

Decorate on top with scallions and salmon roe balls.

For the vinaigrette, grind like 40 grams of papaya and mix with the vinegar of rice with oil, put salt and pepper, put it in individual saucers and serve them next to the salmon tartare.