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Amuse of Noriten with Salmon Tartare
Our nori tempura chips (noriten) are perfect with drinks as a snack in themselves and ideal with dips or cheese. But they can also shine in a dish (amuse bouche) during a larger dinner party. They come in a large pack, so ideal when you have people over. And kids often love them, too! This recipe is easy, flavorful, festive to look at and what's more, there are countless possible variations (as indicated at the bottom of the recipe) - feel free to give it your own twist.
Recipe
Number: about 10 crackers (1-2 cracker p.p.)
Preparation time: approx. 15 min
Ideally, make the marinated salmon tartare 1-2 hours in advance so that the flavors soak in well while the salmon remains nice and firm. You can prepare it up to 4-6 hours in advance if you use super-fresh sashimi, but we don't recommend longer, as the salmon will soften due to the acids. Always keep the mixture airtight and refrigerated, and only spoon it onto the nori tempura chips just before serving for the best texture and flavor.
Ingredients
The quantities in this recipe are an indication. Adjust them mostly to your own taste. If necessary, add less first and taste what you like to add extra.
For the salmon tartar
- 200 g salmon sashimi, in small cubes
- 1.5 tbsp (Japanese) mayo, yuzu mayo or wasabi mayo
- 1 tbsp. soy sauce, sudachi kombu ponzu or ponzu shoyu
- 1 tsp sesame oil
- 1-2 tsp yuzu juice (fresh, homegrown if in season, otherwise pre-pressed in convenient bottle)
- Sriracha or chili sauce (optional, to taste)
- 2 tsp sesame seeds
- 1 spring onion, finely chopped
- Possibly a pinch of pepper to taste
Before serving
- 10 nori tempura chips (noriten)
- Yuzu rind (if yuzu is not in season, you can also use (a mix of) lemon, orange or grapefruit)
- Extra sesame seeds and spring onion for on top
- Fresh wasabi if desired
Preparation
1. Make the marinade
In a bowl, mix the mayo, soy sauce/ponzu, sesame oil, yuzu juice and, if desired, sriracha/chili sauce and pepper. Stir until smooth.
2. Mix the salmon tartar
Add the diced salmon to the marinade and gently stir to make sure the cubes remain whole.
Then add the sesame seeds and chopped spring onion.
Let rest in the refrigerator for at least 5-10 minutes for the flavors to absorb.
3. Construction of the amuse
Place the nori tempura chips on a serving platter or pretty plate.
Spread a nice spoonful of salmon tartar on each chip (about ½-1 tablespoon each).
Garnish with the remaining spring onion, a little yuzu rind (wash the yuzu well first) and additional sesame seeds.
4. Serve immediately
This keeps the chips nice and crunchy.
Tips!
Do not overcook the tartare at once → add mayo and ponzu gradually toe.
Construction just before serving up, otherwise the chips will become soft.
Want to make it really spectacular and festive? At the table, grate a little of our home-grown, fresh wasabi for the amuse bouche for a great taste experience as well as a surprising effect for your guests.
Variations - per ingredient
Yuzu Koshō
Mix ¼-½ tsp into the marinade. Note that it is salty and spicy → adjust the amount of soy/ponzu accordingly and do not use sriracha.
Tonburi (“vegan caviar”)
Use as topping, about ½ tsp per bite. Note: tonburi must be soaked in water before use. See product description for more information.
Kanzuri
Mix ½-1 tsp through the marinade for a fuller, savory flavor, instead of (or in addition to) sriracha.
Crispy Aosa
Sprinkle lightly over the tartare just before serving as a crunchy umami topping.
Negi oil (Japanese spring onion/ leeks)
Mix ¼-½ tsp into the marinade or use a drizzle on top of the tartare. Use sparingly, as the flavor can quickly become overpowering. If necessary, substitute (partially) the sesame oil so that the mixture does not become too oily.
Katsuobushi (bonito flakes)
Use as a topping. A few shreds on top give a smoky umami that works perfectly with salmon. Do this just before serving, as the flakes soften quickly.
Yuzu Kararin
Sprinkle a little on top as a finishing touch.
Wasabi oil / Wasabi-Yuzu oil
Mix 3-5 drops into the marinade or use a drop on top of the tartare. Then add a little less sesame oil if necessary.