James Tan

Atlantic salmon tartare

serves four as a first course


300g diced Tasmanian salmon fillet cured in the mixture below
200g julienne celery
200g julienne kumara, fried in peanut oil, moderate heat for 2-3 minutes and set aside
200g finely sliced and dry roasted eggplant in moderate heated oven 10-15 minutes


To cure salmon
2 tbsp lime juice
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tbsp palm sugar
2 tbsp plum jam
1 tbsp roughly chopped coriander
1 seeded chilli, roughly chopped
3 grinds fresh peppercorns

Soak salmon in this curing mixture for one minute and then add the rest of ingredients.
Toss well and serve.

Atlantic salmon tartare

serves four as a first course