Lyndey Milan's Salmon Tartare with sesame wafers is a simple yet delicious dish that will pair nicely with a dry Rosé, light and refreshing white or a zippy Sparkling.
225g salmon belly or skinless, pinboned salmon fillet (King or Atlantic)
1 ½ tablespoons chopped chives
½ teaspoon (2.5ml) sesame oil
Salt, to taste
2/3 cup (100g) plain flour
¼ teaspoon baking powder
1 ½ tablespoons white sesame seeds
1 teaspoon salt
2 teaspoons (10 ml) extra virgin olive oil plus extra to brush
½ teaspoon sesame oil
1 small or ½ large Lebanese cucumber
250ml sushi seasoning, enough to cover the cucumber
Recipe by Lyndey Milan
Photography by John Paul Urlzar
1. Pre-heat the oven to 200°C (180°C fan-forced).
2. For the wafers: combine dry ingredients in a medium bowl; mix in oil and ¼ cup (60 ml) cold water; bring together into a bowl and knead until pliable and smooth. Add a bit more flour or water, if necessary, for a non-sticky dough. Roll out dough as thinly as possible on a lightly floured baking sheet or use a pasta machine. Brush with extra oil. Using a sharp knife or pizza cutter, cut into triangles approx. 10cm on longest side. Place on a baking paper lined tray and brush with extra oil. Bake for 12-15 minutes until crisp and golden. Remove and cool.
3. For pickled cucumber: very thinly slice cucumber and place in a glass or ceramic bowl and cover with sushi seasoning. Toss. Refrigerate until using.
4. Finely dice salmon; mix with chives and sesame oil, season with salt just prior to serving. Serve tartare with sesame wafers and picked cucumbers.
Lyndey’s note: the belly is prized in Japan for sushi and sashimi. You can buy it as offcuts in the fish markets, but will need to trim the skin and fin so buy double. Sushi seasoning is available in supermarkets. It is a combination of vinegar, sugar, salt and water.
Rosé or Sparkling