Wednesday, September 23, 2009

Salmon Tartare Asian Style With Chicon

This is my third time making raw fish tartare as apéro. Usually, my preferred raw fish for raw fish tartare is Tuna but it's very expensive compared to salmon! The species of Tuna available in the supermarket here is Nageoire Jaune or Albacore. The usual common seafood over here are flat fish, crevette grises, or mussels (my 2 darlings saw juicy ones clinging on the dike this afternoon :-P). Then... flashbacks of poor tunas that were caught before maturing age I saw in National Geographic channel not long ago made my hand grab that pack of salmon! Anyway, the results for this recipe turned out well and my guests were fine and loved it. One of my close Belgian friends, Aldina in Hamburg requested this recipe to be on my blog when she visited me in Penang but I postponed it for quite sometime (until she had to PM me for the recipe! Sorry, for giving the recipe late :-P and I hope your guests loved it as much as we did).

I served this tartare back then with large size papadums and boiled edamame beans. Now, I'm back in Belgium, I have the pleasure of eating kilos of Belgium 'White Gold' ~ the Chicon! The thought of serving this salmon tartare using the chicon leaves was because of the fresh and crunchy tasty leaves. I stil wonder why Chicons are considered bitter... I don't taste it that much actually. I had tasted worst than that with other vegetables like bitter gourd and some terrible Traditional Chinese Medicine when I was sick. The other reason(s) was I short of small plates and don't have those tiny individual serving bowls :-D Banana leaf did come across my mind but you can't eat it, right? :-D I stored minimum 2 kilos of chicon at a time in the fridge and why not using them?

Most importantly to remember when handling raw seafood and meat, clean your hands, utensils and working surfaces before and after thoroughly. Put raw ingredients in the fridge if you're not serving it before time. I hope you enjoy this recipe as much I did.

Salmon Tartare Asian Style With Chicon
Serves 6-8 persons

300 g Salmon fillet (w/o skin) ~ Sushi-grade quality
Several ears of Chicon (Belgian Endives) ~ I used about 1 kg!

60 ml Light Soya Sauce/Tamari
30 ml Fresh Lime Juice
1 tsp Lime zest ~ grated finely
½ tsp Garlic ~ grated from 1 large/2 small cloves
1 tsp Ginger ~ grated from a thumb-size ginger root
1 Shallots ~ sliced and chopped finely

1 tsp White Sesame seeds ~ toasted and lightly crushed
1 pc Red Chilli ~ deseeded and chopped finely
1 stalk Spring Onion ~ sliced diagonally into thin slices
Salt & Pepper to taste (optional)

1. Clean the raw salmon fillet under running water. Pat dry with kitchen paper and set aside.
2. Wash the Chicons properly and pat them dry. Trim off the browned ends, few outer leaves and any bruises. Leave it whole until needed as chicons turned brown and wilted quickly (I usually put them back in the fridge or covered it up in a drainer).
3. In a clean bottle or container with a lid, mix all the Marinade ingredients and give it a good shake until the ingredients well incorporated. Set aside until needed.
4. Cut the salmon steak into long strips and dice into cubes ~ roughly about 1 cm x 1 cm thickness or just the way you would prepare Salmon/Tuna Tartare. Be careful not to dice the fish too small or it would be mushy and break apart when you mix in the marinade.
5. In a bowl, add in the diced salmon and ¾ of the marinade mixture.With a spoon, slowly fold them together.Wrap up with cling film and refrigerate until time to serve.
6. When it's time to serve, make sure the salmon tartare changed color or turned opaque and the meat is 'springy' cooked by the Lime juice.Taste it again to make sure the tartare is well seasoned. Add more of the left over marinade if needed.
7. Add in the sliced spring onions, chopped chilli & lightly crushed toasted sesame seeds. Mix it well and serve in small individual serving bowls with separated chicon leaves or spoon the salmon tartare ready in the chicon leaves.
I put few whole chicons on the side so that the guests can have extras. If you like more pungent, try it with small amount of wasabi to give it a Japanese taste, bird's eye chillies or Scotch Bonnet to give extra kick for the adventurous guests :-) I suggest that you put separately the wasabi or chillies and let the daring guests help themselves.
You can use skin-on salmon steak which is a bit cheaper than skin-off salmon steaks. Just don't forget to remove the skin when you dice it! :-P This recipe is also wonderful and delicious with Tuna. You can use Lemon or Yuzu as well :-)


  1. Nice presentation Pixen. Looks delicious. There is a problem with the Method as the words are not visible at the end of each sentence.

  2. Hello Ivy! Thank you for informing me and encouraging comment. It's rectified the seconds I received your message :-) It's one of those days I had with Blogger where everything you typed seemed never ends in the box and when posted it was trucated somewhere if unlucky :-(

  3. Gorgeous presentation! The colours, wow! This is something I know I will enjoy :) BTW, I laughed when I read your comment on my blog. Your son is so cute. Tell him, mummy has plenty of beautiful eats on her blog. Choose one from here and mummy can cook it up! Hugs to your little one.

  4. Ah Nya ~ hehehee, I sure have trouble after that because there's a fair in the town centre where the fresh market was. He wants strawberries and also the extras! Also once he saw the berries, he wanted to eat it on the spot! I don't mind if it's strawberry field :-P

  5. I'm sure the delicious salmon meat goes well with the crunchy texture of the endives. Looks and sounds delicious. Thanks.

  6. NMOS ~ thank you for visiting. Your site is full of information. I really like it. Keep it up.

  7. Beautiful presentation! and I love the tatare! great flavours.

  8. This sounds and looks just fabulous!

  9. What a beautiful dish! Lovely colors and flavors!

  10. This is a gorgeous dish and beautifully displayed by you in the leaves.

    Wishing you and your family a wonderful New Year!


I really appreciate foodies who took their precious time visiting my blog, leaving encouraging comments and suggestions to help me not only improving my blog but also my skills. Thank you very, very, very much from my heart for your kind attention. Whether you're a professional chefs, enthusiasts, foodies or novice like me, please do leave a comment or two even if you don't speak or write English, I can use translator right? I don't earn any income from comments but I do earned lots of new friends :-D You're welcome anytime to my humble lab :-P


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