This recipe is my version of a delicious starter that we were served this year for our Valentine’s Dinner. We went to an Asian fusion influenced restaurant with good friends, and as part of their festive menu, we had a fancy ravioli style radish starter. As you know, I’m always looking for carb-free recipes and I immediately got inspired to create my own version of a turnip ravioli starter.
For the filling, I wanted to use fish in combination with herbs, spices, and creamy avocado. I discovered delicious organic prawns from Madagascar at our local supermarket, which almost have the flavor of crayfish and go awesomely well with mint. For the dressing, I combined Japanese organic miso paste with lemon, vinegar, and sesame oil. Here I also experimented with soy lecithin to end up with a nice foam that won’t disappear quickly.
Preparing Tartare for a dinner party such as Christmas or New Year’s Eve is a longtime tradition in our house. It’s always a hit when serving it in small bowls together with a nice glass of champagne when welcoming dinner guests, or as a seated starter nicely plated. I have to get creative with the ingredients to surprise my guest over and over again. This time I combined the creamy avocado with the well balanced spiciness of the horseradish and the fresh mild flavor of the spring onions, which goes very well with the fresh salmon tartare.
