Japanese Salmon Tartare is a refreshing, layered seafood dish made with smoky salmon, tender scallops, sweet corn, cucumber and creamy mentaiko mayo. Finished with a topping of smoked salmon and caviar, this dish combines savoury, creamy and slightly briny flavours in every bite. It is simple to assemble and perfect as an elegant appetiser or a light Japanese-inspired meal.
Ingredients
-
Half Cucumber
Instruction
- Steam 4–5 scallops and some sweet corn until cooked. Set aside to cool.
- In a small bowl, mix 2 parts mentaiko tube with 1 part Kewpie mayonnaise until smooth and creamy.
- Slice the smoked salmon into smaller pieces. Set some aside for the topping and place the rest in a small bowl. Press down firmly to create an even layer.
- Cut the steamed scallops into smaller pieces and layer them over the smoked salmon. Press down gently to compact the layer.
- Dice the cucumber into small pieces. Add the cucumber and sweet corn to the mentaiko mayo mixture and mix well. Spoon the mixture over the scallops and press down gently to create a compact, even layer.
- Place the bowl upside down on a serving plate and carefully lift it away to release the layered stack. Top with the reserved smoked salmon and finish with caviar.
Tips for Japanese Salmon Tartare
Keep the smoked salmon, scallops and other ingredients chilled before assembling to maintain freshness.
Press each layer firmly but gently to help the tartare hold its shape when unmoulded.
Cut the ingredients into small, even pieces for a balanced bite and easier assembly.
Adjust the ratio of mentaiko and Kewpie mayonnaise to suit your preferred level of spice and creaminess.
What to Serve with Japanese Salmon Tartare
Japanese Salmon Tartare pairs well with light Japanese-inspired sides that complement its creamy texture and savoury seafood flavours. Serve it with steamed Japanese rice, crispy seaweed sheets, or lightly toasted baguette slices for a satisfying meal. For a refreshing side, try Japanese cucumber salad, edamame, or a bowl of miso soup to balance the richness of the mentaiko mayo.
FAQ
1. Can I prepare Japanese Salmon Tartare ahead of time?
You can steam the scallops and sweet corn ahead of time and prepare the mentaiko mayo mixture separately. Assemble the tartare closer to serving for the best texture and appearance.
2. Can I use frozen scallops?
Yes. Thaw them safely in the refrigerator, then steam until fully cooked before cooling and slicing.
3. What can I use instead of caviar?
You can use tobiko, masago or finely chopped spring onions as an alternative topping.
4. How do I keep the tartare from falling apart?
Press each layer firmly but gently into the bowl, drain excess moisture from the ingredients and lift the bowl slowly when unmoulding.
