Salmon Tartare on Cassava Cakes
Salmon Tartare on Cassava Cakes are on the menu in Anna Olson's kitchen!
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Recipe
Makes 24 hors d’oeuvres
Cassava Cakes:
275 g (10 oz) peeled cassava (yucca)
1 large egg
18 g (2 Tbsp) all-purpose flour
6 g (2 Tbsp) chopped fresh chives
salt & pepper
vegetable oil, for cooking
Coriander cream:
125 mL (1/2 cup) sour cream
30 mL (2 Tbsp) chopped fresh coriander
5 mL (1 tsp) finely grated fresh ginger
Salmon Tartare:
350 g (12 oz) fresh Atlantic salmon
30 g (1/4 cup) finely minced red onion
15 mL (1 Tbsp) capers
5 mL (1 tsp) finely grated fresh ginger
juice of 1 large lime
salt & pepper
Directions
1. For the cassava cakes, coarsely grate the cassava (using a food processor is easiest, but it can be done by hand on a box grater). Toss this with the egg and flour to coat the cassava, then stir in the chives and season lightly.
2. Heat a large, nonstick sauté pan over medium-high heat and add a bit of oil. Drop small spoonfuls of the cassava mixture into the pan and press flat. Cook the little cakes for about 3 minutes on each side until browned. Transfer these to a parchment-lined baking tray and repeat with the remaining mixture, adding oil to the pan after each batch. Hold the cakes at room temperature if preparing up to 4 hours in advance. The cakes can be warmed in a 180 °C (350 °F) oven for 10-15 minutes before serving.
3. For the coriander cream, stir the sour cream with the coriander and ginger until ready to assemble.
4. Prepare the tartare immediately before serving. Finely dice the salmon and toss with the onion, capers and ginger. Add the lime juice at the last minute and season to taste.
5. To assemble, spoon the salmon tartare on each cassava cake then dollop a little of the coriander cream on each. Serve immediately.
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#Inspired #AnnaOlson #Salmon
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 24 hors d’oeuvres
Cassava Cakes:
275 g (10 oz) peeled cassava (yucca)
1 large egg
18 g (2 Tbsp) all-purpose flour
6 g (2 Tbsp) chopped fresh chives
salt & pepper
vegetable oil, for cooking
Coriander cream:
125 mL (1/2 cup) sour cream
30 mL (2 Tbsp) chopped fresh coriander
5 mL (1 tsp) finely grated fresh ginger
Salmon Tartare:
350 g (12 oz) fresh Atlantic salmon
30 g (1/4 cup) finely minced red onion
15 mL (1 Tbsp) capers
5 mL (1 tsp) finely grated fresh ginger
juice of 1 large lime
salt & pepper
Directions
1. For the cassava cakes, coarsely grate the cassava (using a food processor is easiest, but it can be done by hand on a box grater). Toss this with the egg and flour to coat the cassava, then stir in the chives and season lightly.
2. Heat a large, nonstick sauté pan over medium-high heat and add a bit of oil. Drop small spoonfuls of the cassava mixture into the pan and press flat. Cook the little cakes for about 3 minutes on each side until browned. Transfer these to a parchment-lined baking tray and repeat with the remaining mixture, adding oil to the pan after each batch. Hold the cakes at room temperature if preparing up to 4 hours in advance. The cakes can be warmed in a 180 °C (350 °F) oven for 10-15 minutes before serving.
3. For the coriander cream, stir the sour cream with the coriander and ginger until ready to assemble.
4. Prepare the tartare immediately before serving. Finely dice the salmon and toss with the onion, capers and ginger. Add the lime juice at the last minute and season to taste.
5. To assemble, spoon the salmon tartare on each cassava cake then dollop a little of the coriander cream on each. Serve immediately.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#Inspired #AnnaOlson #Salmon
