Tartines With Salmon Sashimi And Wasabi Avocado
Create a gourmet dish with these salmon sashimi tartines, topped with wasabi avocado for a flavorful twist. This simple recipe combines the delicate taste of sashimi-grade salmon with creamy avocado blended with wasabi for a spicy kick. Layer the salmon on toasted sourdough or baguette slices, garnished with fresh herbs and a hint of lime. Ideal for brunch, gatherings, or as an appetizer, these tartines offer a perfect blend of textures and flavors. Order premium-quality salmon from Pearl Seafoods and enjoy a convenient, fresh delivery across Sydney for your culinary creations.
Ingredients
- 375g block puff pastry, thawed
- 1/4 cup (60ml) rice vinegar
- 1 tbsp mirin (see note)
- 1 1/2 tbsp light soy sauce
- 1 tsp grated ginger
- 400g sashimi-grade salmon, chopped
- 2 cups micro cress (see note)
Wasabi Avocado
- 2 tbsp caster sugar
- Flesh of 1 avocado
- Juice of 1 lime
- 1 tsp wasabi paste
Method
- Preheat the oven to 200°C and line a baking tray with baking paper. Roll out the puff pastry to form a 30cm x 20cm rectangle. Cut the pastry into 5 strips lengthwise and 7 strips widthwise to create 35 small rectangles. Arrange them on the prepared tray, then prick each piece with a fork. Cover with another layer of baking paper and a heavy baking tray on top. Bake for 10-12 minutes or until golden brown. Remove the top tray and paper, and let the tartine bases cool completely.
- To make the avocado topping, add sugar and 2 tablespoons of water to a small pan over low heat, stirring until the sugar dissolves. Allow to cool, then blend the mixture in a processor with the avocado flesh, lime juice, and wasabi. Adjust seasoning to taste, then set aside.
- In a small bowl, mix together the rice vinegar, mirin, soy sauce, and grated ginger to make the dressing.
- For serving, spread a layer of the avocado mixture over each tartine base, top with salmon, and garnish with micro cress. Just before serving, drizzle each tartine with a bit of the prepared dressing.
