Salmon tartare with crispy skin

A harmony of Asian flavours with buttery salmon, creamy avo and a zesty sauce.

45 minutes

Serves 4-6 


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



  • 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   



  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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