Salmon tartare with honey-lime dressing

Name: Salmon tartare with honey-lime dressing
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Papaya (about 200 g); 300 g fresh salmon fillet (sushi quality); 4 TABLESPOONS Olive oil; 2 stem(s) Mint; 6 Stem(s) Coriander; 2 Shallots; 1 red chilli pepper; 2 Organic limes; 2 TABLESPOONS liquid honey; 7-10 Tbsp salt, pepper; 1 Spring onion; 2 TABLESPOONS roasted unsalted peanuts

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Papaya (about 200 g)
300 g fresh salmon fillet (sushi quality)
4 TABLESPOONS Olive oil
2 stem(s) Mint
6 Stem(s) Coriander
2 Shallots
1 red chilli pepper
2 Organic limes
2 TABLESPOONS liquid honey
7-10 Tbsp salt, pepper
1 Spring onion
2 TABLESPOONS roasted unsalted peanuts

Directions

1
Peel, halve and seed the papaya. Rinse salmon, dab dry. Cut salmon and papaya into equally small cubes. Mix with 1 tablespoon of oil. Wash mint, dab dry, pluck leaves and chop.
2
Wash the coriander and chop coarsely with the stalks. Peel and finely dice the shallots.
3
Halve the chillies lengthwise, remove the seeds and dice finely. Grate 1 tablespoon lime zest, squeeze limes and measure 5 tablespoons lime juice. Mix with honey, chilli and 3 tbsp. oil. Season with salt and pepper.
4
Mix salmon, papaya, herbs, shallots and dressing. Season to taste with salt and pepper.
5
Form cams from the salmon mass. To do this, dip two tablespoons into cold water, put some of the mixture on a spoon and form the dumpling by pressing the spoons together. Clean and wash the spring onion and cut it into thin rings.
6
Chop peanuts. Sprinkle with spring onions over the Tatar.