A fresh and exciting version of the traditional steak tartare. Served on fresh rye bread with wasabi cream. A delightfully different alternative!
Recipe for asian salmon-steak tartare
Parisian steak is a good, old Danish lunch classic that normally consists of a minced beef patty on butter-fried toast with a variety of toppings.
I have created a “slightly” different version with salmon and rye bread, and it has a delicious Asian twist, partly thanks to the ponzu and wasabi cream. A really exciting and fresh alternative to the traditional Parisian steak!
Asian Salmon Parisian Steak Recipe
Servings: people
Asian Salmon-Steak Tartare
A fresh and exciting version of the traditional steak tartare. Served on fresh rye bread with wasabi cream. A delightfully different alternative!
Ingredients
Salmon Steak
- 500 gram Salmon fresh
- Egg
- Oatmeal
- Ponzu can be replaced with soy
- Pepper freshly ground
- Olive Oil for frying
Wasabi Cream
- 50 gram Sour Cream or mayonnaise
- 1/8 tube Wasabi Paste
- Salt and Pepper from the grinder
- Sugar
Sides
- 4 slices Rye Bread fresh and thick
- Pak choi
- 1 Red Onion
- Watercress half a pack
- 36 gram Capers
Instructions
- Chop the salmon into small pieces.
- Mix the salmon pieces with egg, oats, a touch of ponzu, and a bit of pepper.
- Form four patties the size of the rye bread and fry the salmon patties in olive oil. They should be fried hard and fast to avoid drying out - first on one side, then the other, and then removed from the pan.
- Mix the crème fraîche with the wasabi paste and season with salt, pepper, and sugar.
- Spread the wasabi cream on the rye bread.
- Then add finely chopped pak choi on top.
- Place the salmon patty on top.
- Top with cress, capers, and finely chopped red onion.