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Salmon tartare with pickles and cured egg yolk

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

25 minutes + curing + pickling
serves 6
Easy

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

Published: May 26, 2018 at 4:00 pm

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

skinless salmon fillet 400g, diced into ½ cm pieces
wasabi paste to serve
sesame or rice crackers to serve

SOY-CURED EGG YOLKS

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

PICKLED VEG

rice vinegar 100ml
caster sugar 50g
Szechuan peppercorns 2 tsp, toasted until fragrant
dried chilli flakes 2 tsp
sea salt ½ tsp
radishes 150g, finely diced
mooli 150g, peeled and finely diced
cucumber ½, peeled, deseeded and finely diced
red chilli 1, deseeded and finely sliced
shallot 1, thinly sliced
ginger ½ a thumb-sized piece,, finely chopped

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.