Cashew, Seed & Wasabi Crackers with Salmon Tartare & Spicy Papaya Dressing | TMix+
Starters, Suppers, Soups & Sides

Cashew, Seed & Wasabi Crackers with Salmon Tartare & Spicy Papaya Dressing

Time: 20 minutes prep; 3 minutes in the Thermomix; 1 hour 45 minutes baking
Yield: Approx. 20 crackers (tartare serves 4)

Looking after your gut health and detoxing does not have to be bland and boring, far from it! This Asian-style salmon tartare is not only mouthwatering to look at, it is also incredibly good for your insides. The grain-free, protein and Omega-rich crackers with a kick of wasabi make a delicious snack any time of the day. Try them with the cashew cream cheese topped with thin slices of cucumber, sea salt and freshly cracked pepper—addictive! The refreshing spicy papaya dressing ties the dish together beautifully and can be used with seafood, chicken or pork recipes. Both the crackers and the dressing can be made ahead of time.

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Cashew, Seed & Wasabi Crackers with Salmon Tartare & Spicy Papaya Dressing
65 grams white chia seeds, soaked in 70 grams cold water for 15 minutes
1 garlic clove
½ green capsicum (approx. 75 grams), seeded and roughly chopped
100 grams raw cashew nuts
2 tablespoons sunflower seeds
1 tablespoon lemon juice
2 teaspoons wheat-free wasabi powder
10 grams honey
2 tablespoons wheat-free tamari
Spicy Papaya Dressing
½ red chilli, halved lengthways and deseeded
1 teaspoon lime zest, finely grated
3 sprigs coriander, leaves only
10 grams mint leaves
250 grams fresh papaya, peeled, deseeded and roughly chopped
30 grams lime juice
70 grams olive, avocado or grapeseed oil½ teaspoon sea salt
Salmon Tartare
1 piece fresh ginger, peeled (approx. 2 centimetres)
1 green chilli, seeded and roughly chopped
4 stalks fresh coriander, leaves only
2 spring onions
1 tablespoon fish sauce
1 lime juice
1 teaspoon sesame oil
2 teaspoons sesame seeds, lightly toasted
400 grams sashimi-grade salmon fillet, skinless, boneless and cut into 5 millimetre dice
100 grams Lebanese cucumber, peeled, deseeded and cut into 5 millimetre dice
  1. Preheat oven to 120C.
  2. Place garlic, shallot and capsicum in mixing bowl and chop 5 seconds/speed 5, scrape down sides of mixing bowl with spatula and grate again 3 seconds/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add remaining cracker ingredients then blend 30 seconds/speed 6.
  4. Spread mix evenly into a layer as thin and even as possible on 2 baking trays lined with silicone paper (creating rectangles of approximately 32 x 22 centimetres). 
  5. Bake for 45 minutes (120C) until dry. Remove from oven and turn oven temperature down to 100C.
  6. Cut into desired shapes (we suggest 10 x 5 centimetre rectangles) immediately while still hot, then return to the oven and bake for another hour (100C) until dry and crunchy.
  7. Cool to room temperature and store in an airtight container for up to a week.
  8. For the papaya dressing, place chilli, lime zest, coriander and mint leaves in a clean mixing bowl and mince 5 seconds/speed 7. Scrape down sides of mixing bowl with spatula, add remaining dressing ingredients then blend 1 minute/speed 7. Strain through a fine sieve (optional). This dressing can be stored in a jar for up to 5 days in the refrigerator.
  9. For the salmon tartare, place ginger and chilli in the clean and dry mixing bowl and mince 3 seconds/speed 7. Scrape the sides of mixing bowl with spatula, add coriander and spring onion and chop 7 seconds/speed 7. Scrape down sides of mixing bowl with spatula.
  10. Add fish sauce, lime juice, sesame oil and sesame seeds then mix 10 seconds/speed 4.
  11. Lastly add diced salmon and cucumber and fold gently to coat 15 seconds/Reverse/speed 3. Alternatively, mix by hand using a spatula. Allow to marinate for 5 minutes. Serve a generous amount of tartare over the crackers, drizzle with a little spicy papaya dressing.

AND… Fresh tuna may be used instead of salmon for the tartare. Don’t compromise on quality when making this delicate dish, make sure you source the freshest salmon fillet from your fishmonger. 
Gut Gastronomy, Vicki Edgson and Adam Palmer (Jacqui Small, 2015)