Yuzu Pepper Salmon Tartare with Crispy Rice Paper
Delightful Appetizer with a Crispy Twist
Are you in search of a flavorful and spicy appetizer that will impress your guests? Here is one good idea.
In this recipe, I will be sharing a tantalizing Yuzu Pepper Salmon Tartare served on crispy rice paper. Salmon Tartare has long been a popular choice for party appetizers. And with the addition of Yuzu Kosho, spicy Yuzu pepper, and the delightful crunch of rice paper, this dish reaches new heights of taste and texture. In just 15 minutes, you can create a mouth-watering dish that will leave everyone craving for more.
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
4 oz salmon (sashimi grade)
1/2 pc avocado
2 tbsp olive oil
1 tbsp soy sauce
1/2 tsp yuzu kosho (yuzu pepper)
a few splashes of lemon juice
2 pcs rice paper
vegetable oil for deep fry
Instructions:
Begin by finely dicing the salmon and placing it into a mixing bowl.
Add the diced avocado to the bowl with the salmon.
Drizzle the olive oil, soy sauce, add Yuzu Kosho, Yuzu pepper.
Squeeze a few splashes of fresh lemon juice into the mixture.
Cut the rice paper into 4 equal-sized pieces by cooking scissors.
Heat vegetable oil in a pan, carefully place each piece of rice paper into the pan, frying them for about 10 seconds each.
Remove the rice paper from the pan and let them cool while removing excess grease with sheets of paper towel.
Place a generous portion of the salmon tartare onto each crispy rice paper piece, garnish with small piece of lemon slices.
What is Yuzu Kosho?: It’s a traditional Japanese condiment made from the zest and juice of the yuzu citrus fruit combined with green chili peppers and salt. It originates from the Kyushu region of Japan and is widely used in Japanese cuisine.
Yuzu itself is a unique fruit that resembles a small grapefruit and has a bright and fragrant flavor with hints of mandarin orange and lemon. It is highly prized in Japanese cooking for its aromatic qualities.
Kosho, on the other hand, refers to a condiment made by fermenting chili peppers with salt. When Yuzu zest, juice, and chili peppers are combined with salt and allowed to ferment, the result is Yuzu Kosho. The fermentation process not only enhances the flavor but also provides a complex, spicy, and tangy taste.
In just 15 minutes, you've transformed a classic salmon tartare into a beautiful appetizer by introducing the spicy and vibrant Yuzu Pepper Salmon Tartare served on crispy rice paper. This dish combines the delicate flavors of fresh salmon and avocado with the citrusy heat of Yuzu pepper, all held together by the satisfying crunch of rice paper.
The Yuzu Pepper Salmon Tartare is not only a feast but also a visually stunning dish. The vibrant colors of the salmon and avocado against the shiny white rice paper create a picture-perfect presentation that will enhance any party or gathering.
