Roulade of King Salmon Tartare

Name: Roulade of King Salmon Tartare
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: German, European
Ingredients: 710 milliliters fresh arugula leaves; 1 Tbsp cumin seeds, toasted and coarsely ground; 2 English cucumbers; 1 Tbsp fish sauce; 2 Tbsps grated fresh horseradish; 473 milliliters small green mangoes, peeled and finely chopped (about; 6 green onions, finely chopped; 2 Tbsps ketchup; 6 servings Garnishes: salmon caviar, fresh rose petals; 907 grams skinless king salmon fillet, finely chopped; 1 teaspoon hot sesame oil; 2 Tbsps prepared wasabi

You can never have too many main course recipes, so give Roulade of King Salmon Tartare a try. One serving contains 289 calories, 32g of protein, and 11g of fat. This recipe serves 6. If you have mangoes, horseradish, cucumbers, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 7 ingredients in a metal bowl; cover and chill 30 minutes.

Equipment you will use

Bowl

Combine wasabi and horseradish in a separate bowl; set both mixtures aside.

Ingredients you will need

Horseradish

Wasabi

Equipment you will use

Bowl

Slice (1/4-inch-thick) ends from each cucumber, and discard. Thinly slice 18 (1/16-inch-thick) slices of cucumber lengthwise using a mandoline or vegetable peeler, avoiding center section of seeds.

Ingredients you will need

Vegetable

Cucumber

Seeds

Equipment you will use

Peeler

Mandoline

Spread about 1/4 to 1/2 teaspoon wasabi mixture over each cucumber slice.

Ingredients you will need

Cucumber

Spread

Wasabi

Spread about 1/4 cup salmon mixture over wasabi mixture.

Ingredients you will need

Salmon

Spread

Wasabi

Roll up slices, starting at short end. Cover and chill until ready to serve.

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Roll

Arrange arugula on individual plates. Top with roulades.

Ingredients you will need

Arugula

Garnish, if desired.

Equipment

Bowl

Peeler

Mandoline

Ingredients

Servings:

710milliliters

fresh arugula leaves 1Tbsp

cumin seeds, toasted and coarsely ground 2

English cucumbers 1Tbsp

fish sauce 2Tbsps

grated fresh horseradish 473milliliters

small green mangoes, peeled and finely chopped (about 6

green onions, finely chopped 2Tbsps

ketchup 6servings

Garnishes: salmon caviar, fresh rose petals 907grams

skinless king salmon fillet, finely chopped 1teaspoon

hot sesame oil 2Tbsps

prepared wasabi

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.