Steak Tartare Japanese Style And A Sharing Salmon & Samphire Version

By Simon  , , ,   

March 26, 2015

It's like meat sushi......Japanese inspired flavours for our traditional steak tartare and a wonderful salmon and samphire version to play with too.

  • Prep: 20 mins
  • Yields: 4 Generous


1-2 Best fillets of organic beef

1 Handful White Japanese radish

1 Handful Cucumber

1 Pinch Salt

1 Scattering Sugar

1 Dash Rice wine vinegar

1-2 tbsp Wasabi

1 Handful Fresh pickled ginger

2-3 Salmon fillets

4-5 Handful Samphire

1 Handful Japanese white radish

1 Cucumber

1 Pinch Sea salt

1 Dash Rice wine vinegar

1 Scattering Fine sugar

1-2 tbsp Wasabi

1 Handful Fresh pickled ginger

1-2 Lemons


Beef.    The secret to a great steak tartare.......the quality and freshness of the beef.

Place your fillet on a wooden board, with a sharp knife gently cut diagonally following the grain of the beef  creating slivers , then cut lengthways into thin strips and finally chop into small morsels.

Add the finely sliced radish & cucumber to the meat, gently combining.  In a bowl mix the salt, sugar, rice wine, wasabi paste and pureed ginger until combined, taste and adjust.  Add this to the beef mixture coating everything, place in ring moulds and chill for 30 minutes, gently tease from the moulds onto plates with a slash of wasabi and small stack of thinly sliced pickled ginger.

Salmon. The secret to a great sushi salmon.......the quality and freshness of the salmon.

Cut the salmon in the same way as the beef above, following the grain, creating slivers then cutting lengthways into strips.

Simply add all the ingredients as above including the fresh samphire to the salmon, coating everything.  Today we served in a giant serving glass with wedges of freshly cut lemon for a beautiful sharing adventure.




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