SALMON TARTARE WITH LEMON GRASS

SALMON  TARTARE  WITH  LEMON  GRASS:
INGREDIENTS:    (serves 2)

For spicy lemon sauce:
10  g  shallots, sliced
10  g  lemon grass, finely sliced
3  g  lime leaves, chiffonaded
5  g  mint leaves chiffonaded
3  g  Thai parsley chopped
3  g  spring onion, sliced
3  g  bird's eye chilli, chopped
25  ml  each, lime juice and fish sauce

For salmon
180  g  fresh salmon, diced

For serving
5  g each, lettuce, mint leaves and Thai string beans, for garnish

METHOD:

• In a bowl, mix together shallots, lemon grass, lime leaves, mint, parsley, spring onion and chilli. Add lime juice and fish sauce. Combine well. Strain to separate liquid. Set aside.
• Place diced salmon in a mould. Pour on liquid portion of the prepared sauce. Chill for a few hours.
• When ready to serve, place lettuce, mint and string beans on a plate. Turn mould over. Layer the solid part of the prepared sauce over the mould. Serve cold.

Note: A cooking technique where leaves or greens are cut into long, thin strips or ribbons.