Home
Recipes
Entertain
Salmon tartare with pickles and cured egg yolk

Salmon Tartare Recipe with Cured Egg Yolk and rice crackers, served on 6 get and white plates

Salmon tartare with pickles and cured egg yolk

Name: Salmon tartare with pickles and cured egg yolk
Total time: 25 min
Yield: Serves 6
Ingredients: 400g skinless salmon fillet diced into ½ cm pieces; to serve wasabi paste; to serve sesame or rice crackers; 75ml soy sauce; 50ml mirin; 50g caster sugar; 6 Clarence Court Burford Brown egg yolks; 100ml rice vinegar; 50g caster sugar; 2 tsp Szechuan peppercorns toasted until fragrant; 2 tsp dried chilli flakes; ½ tsp sea salt; 150g radishes finely diced; 150g mooli peeled and finely diced; ½ cucumber peeled, deseeded and finely diced; 1 red chilli deseeded and finely sliced; 1 shallot thinly sliced; ½ a thumb-sized piece, ginger finely chopped

Published: May 26, 2018 at 4:00 PM

Save recipe

Serves 6

Easy

Total time: 25 mins

+ curing + pickling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Check out this vibrant salmon tartare with cured egg yolks and pickled veg. Buy fresh rather than frozen salmon fillets – the fresher, the better

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Clarence Court eggs

Clarence Court has produced eggs solely from heritage-breed birds since 1928 when the founder brought rare-breed hens back from Patagonia. As well as beautiful duck and hen eggs reared on specialist farms, it also rears ostrich, goose, guinea fowl, pheasant and turkey on its dedicated farm in Cornwall. clarencecourt.co.uk

Ingredients

Nutrition

400g skinless salmon fillet

diced into ½ cm pieces
to serve wasabi paste
to serve sesame or rice crackers

SOY-CURED EGG YOLKS

75ml soy sauce
50ml mirin
50g caster sugar
6 Clarence Court Burford Brown egg yolks

PICKLED VEG

100ml rice vinegar
50g caster sugar
2 tsp Szechuan peppercorns

toasted until fragrant
2 tsp dried chilli flakes
½ tsp sea salt
150g radishes

finely diced
150g mooli

peeled and finely diced
½ cucumber

peeled, deseeded and finely diced
1 red chilli

deseeded and finely sliced
1 shallot

thinly sliced
½ a thumb-sized piece, ginger

finely chopped

Nutrition: per serving

kcal258

low
fat15.9g
saturates3.5g
carbs10.7g
sugars9.7g
fibre0.8g
protein17.6g
salt1.1g

Method

step 1

For the soy-cured egg yolks, whisk together the soy, mirin and sugar until fully dissolved. Carefully add the egg yolks, ensuring you don’t break them, spoon over some cure, cover and chill for 6-8 hours.
step 2

For the pickled veg, put the vinegar, sugar, 100ml of water, peppercorns, chilli flakes and salt into a small pan and heat gently until the sugar is fully dissolved. Put the remaining ingredients into a bowl and pour over the hot pickling liquid. Mix well, cover and chill for 2 hours.
step 3

When ready to serve, put the diced salmon into a bowl and add 2 tbsp of the curing liquid from the egg yolks and mix gently. Drain the pickles and stir these gently through the salmon.
step 4

Pile the salmon onto the middle of 6 plates, put a cured egg yolk on top of each, a splodge of wasabi on the side of each plate and some sesame or rice crackers to serve.

Try more of our exciting salmon recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue