Salmon tartare with crispy skin

Ingredients:

• 3 (500-600g) salmon fillets, skin on  
• Salt and milled pepper  
• Canola oil, for deep-frying  
• Micro herbs, for serving 

Marinade:  

• ¼ cup (60ml) ponzu sauce (citrus soy)  
• 2 Tbsp (30ml) mirin (rice wine) 
• 1 tsp (5ml) sesame oil
• 1 tsp (5ml) chilli oil
• 1 tsp (5ml) honey 
• 1-2cm knob fresh ginger, grated
• 1 Tbsp (15ml) Korean gochujang paste (fermented chilli paste)
• Juice (60ml) and grated peel of 1 lemon  

Avo purée: 

• 1 avocado, peeled and cut into chunks  
• Handful fresh coriander
• Juice (60ml) of 1 lemon   

Method

1. Remove skin from fish (start by pulling up the skin on the corner of the tail and sliding a sharp knife in at a 45° angle).  
2. Pat skin dry between two pieces of paper towel. Set aside.
3. Cut salmon into 1-2cm cubes. 
4. Combine marinade ingredients, add salmon and season. 
5. Marinate in the fridge for at least 30-40 minutes, then bring to room temperature.  
6. Heat oil in a pot and deep-fry salmon skin until crispy, about 5-8 minutes.  
7. Drain on paper towel and set aside.  
8. Combine avo purée ingredients in a blender and blitz until smooth. Season.  
9. Spoon purée onto plates and top with 2-3 Tbsp salmon tartare.  
10. Serve garnished with crispy skins and micro herbs.  

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