New Recipes Salmon Tartare on Cassava Cakes - ★Cooking Recipes★

These little hors d'oeuvres are made with cassava, a sweet potato-like root vegetable with a sweet taste.
Directions for: Salmon Tartare on Cassava Cakes

Ingredients

Cassava Cakes

275 g (10 oz) peeled cassava (yucca)

1 large egg

18 g (2 Tbsp) all-purpose flour

6 g (2 Tbsp) chopped fresh chives

Salt and pepper

Vegetable oil, for cooking

Coriander Cream

125 mL (1/2 cup) sour cream

30 mL (2 Tbsp) chopped fresh coriander

5 mL (1 tsp) finely grated fresh ginger

Salmon Tartare

350 g (12 oz) fresh Atlantic salmon

30 g (1/4 cup) finely minced red onion

15 mL (1 Tbsp) capers

5 mL (1 tsp) finely grated fresh ginger

Juice of 1 large lim

Salt and pepper

Directions

Cassava Cakes

1. For the cassava cakes, coarsely grate the cassava (using a food processor is easiest, but it can be done by hand on a box grater). Toss this with the egg and flour to coat the cassava, then stir in the chives and season lightly.

2. Heat a large, nonstick saut pan over medium-high heat and add a bit of oil. Drop small spoonfuls of the cassava mixture into the pan and press flat. Cook the little cakes for about 3 minutes on each side until browned. Transfer these to a parchment-lined baking tray and repeat with the remaining mixture, adding oil to the pan after each batch. Hold the cakes at room temperature if preparing up to 4 hours in advance. The cakes can be warmed in a 180C (350F) oven for 10-15 minutes before serving.

Coriander Cream

1. For the coriander cream, stir the sour cream with the coriander and ginger until ready to assemble.

Salmon Tartare

1. Prepare the tartare immediately before serving. Finely dice the salmon and toss with the onion, capers and ginger. Add the lime juice at the last minute and season to taste.

2. To assemble, spoon the salmon tartare on each cassava cake then dollop a little of the coriander cream on each. Serve immediately.

See more: Appetizer, Eggs/Dairy, Fish, Party Favourites, Snack, Vegetables