Ginger and Lime Salmon Tartare

An easy way to prepare raw fish for anyone loving sweet and sour flavors. This tartare is meant to be served in appetizer spoons or small verrines but if you wish to have it as a unique starter, count about 4.5 oz salmon per serving and adapt the ingredients’ quantity accordingly. Original recipe here: http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/

• Ready In: 40 mins
• Serves: 6
• Yields: 6 verrines

Ingredients

• 15  ounces salmon fillets (skinless, boneless)
• 2  spring onions
• 1  inch  fresh gingerroot (= 1 tablespoon grated)
• 1  non-treated lime
• 6  tablespoons  sweet soy sauce

Directions

1. Clean and chop spring onions.
2. Peel and grate ginger.
3. Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
4. Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
5. Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
6. Rinse lime and grate zest over individual portions.
7. Squeeze lime, add on top and serve tartare right away.