Wow the guests at your Petrossian meal with this Salmon Tataki, a fabulous fish recipe that’s super quick and easy to make. In Japan it’s traditionally prepared with fresh tuna and served with soy sauce. This reinvented version uses Petrossian’s famous smoked salmon fillet Coupe du Tsar® to create a festive party appetiser. With its delicate coating of aromatic herbs, it looks as good as it tastes.
Préparation time: 20 minutes • Cooking time: 10 + 2 minutes
- 1 x 500 g (1 lb 1.6 oz) pack of Coupe du Tsar®, classic or marinated
- 1 tsp cracked pink peppercorns
- 1 bouquet of coriander and chervil leaves
- A drizzle of sesame oil
For the soy sauce reduction
- 20 cl (6.75 fl oz) soy sauce
- 1 tbsp rice vinegar or white vinegar
- 3 tbsp caster sugar
- Cut the fillet of salmon into rectangular pieces with flat sides, making sure each piece is thick enough so the inside will stay raw when you sear it.
- Heat the soy sauce, vinegar and sugar in a saucepan. Bring to the boil, then lower the heat and reduce by half over a low heat. Set aside.
- Heat a tiny bit of sesame oil in a non-stick frying pan. Once it’s good and hot, sear the fish very briefly on both sides (15 seconds maximum per side). You want to cook just the outside, and keep the inside raw and tender.
- Brush the salmon pieces on all sides with the reduced soy sauce.
- Chop the coriander and chervil leaves with a sharp knife, then roll the salmon rectangles in the herbs to coat them all round the outside.
- Cut into evenly sized pieces and serve on a plate with a sprinkling of sesame oil, some decorative crushed pink peppercorns, and a few edible flowers.
Tips from our food stylist Coralie
To make this fantastic salmon dish look extra special, sprinkle a few edible flowers over it, like coriander, and some slivers of raw turnip or white radish. First slice the vegetables wafer-thin with a mandoline, then cut into little rounds using a cookie cutter – or you could even marinate them pickle-style. These decorative touches will cause a sensation when you bring it to the table.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira