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.
Spicy Papaya Dressing
- Preheat oven to 120C.
- 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.
- Add remaining cracker ingredients then blend 30 seconds/speed 6.
- 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).
- Bake for 45 minutes (120C) until dry. Remove from oven and turn oven temperature down to 100C.
- 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.
- Cool to room temperature and store in an airtight container for up to a week.
- 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.
- 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.
- Add fish sauce, lime juice, sesame oil and sesame seeds then mix 10 seconds/speed 4.
- 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)