James Tan

Atlantic salmon tartare

serves four as a first course

Ingredients

300g diced Tasmanian salmon fillet cured in the mixture below
200g julienne celery
200g julienne kumara, fried in peanut oil, moderate heat for 2-3 minutes and set aside
200g finely sliced and dry roasted eggplant in moderate heated oven 10-15 minutes

Method

To cure salmon
2tbsp lime juice
1tbsp white wine vinegar
2tbsp extra virgin olive oil
1tbsp palm sugar
2tbsp plum jam
1tbsp roughly chopped coriander
1 seeded chilli, roughly chopped
3 grinds fresh peppercorns

Soak salmon in this curing mixture for one minute and then add the rest of ingredients.
Toss well and serve.