Wild Salmon and Ginger Tartare-Filled Potato Cubes with Greek Yogurt and Flying Fish Roe

Maria Elia's brilliant combination of flavours and textures makes an impressive starter or buffet party dish
By Maria Elia
Wild Salmon and Ginger Tartare-Filled Potato Cubes with Greek Yogurt and Flying Fish Roe
  • Rating:
  • Serves: Makes 10 cubes
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus 30 mins chilling
  • Effort: medium

Ingredients

For the salmon tartare

  • 150 g wild salmon fillet, finely diced
  • 50 ml lime juice
  • 4 tbsp ginger juice, 1 x 20cm ginger root, grated and squeezed
  • dash tabasco
  • 1 shallot, very finely diced
  • 2 cloves garlic, grated
  • 8 tsp fish sauce
  • 2 strips pickled ginger, finely diced
  • 4 tsp chopped dill

For the potato cubes

  • vegetable oil, for deep frying
  • 3-4 large Maris Piper potatoes, peeled, cut into perfect 3cm cubes, middles scooped out with a melon baller and rinsed in cold water (use the waste for making into chips or sautéing)
  • 10 tsp Greek yogurt
  • 2 chives, top ends snipped into 2cm lengths
  • 1 x 10g jar flying fish roe

Method

1. For the salmon tartare: mix all the ingredients together and chill for 20 minutes

2. For the potato cubes: heat the oil in a deep-fat fryer to 160C.

3. Drain and dry the potato cubes and cook in the hot oil for 6 minutes. Remove the potatoes.

4. Turn up the fryer to 180C and cook the potatoes for 4 minutes or until golden. Drain on kitchen paper.

5. Serve by filling each cube with a little Greek yogurt, then top with salmon tartare, chives and flying fish roe.

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