With Grüner Veltliner
- Category: Starters
Ingredients
Salmon tartar
- Blue corn flower petals
Garnish
- Cilantro leaves
- 400 g salmon (highest quality possible, ask for sashimi grade)
- 10 g cilantro (20 sprigs)
- 2 tsp. grated ginger (10gr)
- 2 tsp. fish sauce
- 2 tsp. rice wine vinegar
- 5 tsp. japanese soy sauce
- 2 tbsp. lime juice (2 limes)
- 30 g red onion
Crispy rice papers
- 2 Rice papers
- 2 c oil for frying
Preparation
Salmon tartar
- Dice the salmon
- Finley chop the onion, grate the ginger, and chop cilantro (leaves and branches).
- Add onion, lime juice, ginger, cilantro, soy sauce, vinegar, and fish sauce the to salmon.
Crispy rice papers
- Heat up frying oil TO 350F/175C and deep fry rice paper pieces 1 by 1.
- Drain on paper towels.
Plating:
- Put tartar on crispy rice papers, garnish with flower petals and cilantro, and eat right away.