Salmon tartare with prawns

AT A GLANCE

  • Serves 4 people

"The delicious texture of raw salmon finely diced against fleshy prawns and creamy quail eggs makes this a wonderful starter for a dinner party or easy dinner on a quiet night in," says Cooke.

  • 1 egg, at room temperature
  • 4 quail eggs, at room temperature
  • 4 raw medium prawns, peeled, deveined, tails intact
  • For brushing: olive oil
  • 400 gm skinless salmon fillet (Donovan Cooke prefers Ora King), finely diced
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 1 golden shallot, finely chopped
  • 1 tbsp baby capers in salt, rinsed and drained, coarsely chopped
  • 100 ml extra-virgin olive oil
  • To serve: salmon roe
01   Lower egg into a saucepan of boiling water to hard-boiled (9 minutes). Refresh in iced water, drain and peel, then separate yolk from white, finely dice each and set aside.
02   Meanwhile, boil quail eggs in a separate saucepan of boiling water until soft-boiled (3 minutes). Refresh in iced water, drain, peel and halve just before serving.
03   Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside.
04   Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to taste.
05   Divide and press salmon mixture into 6cm metal rings placed on serving plates, remove rings, then top with prawns, quail eggs and salmon roe, and serve.

Topics:

FISH, SEAFOOD, CHEFS' RECIPES, ENTREE, SPRING, CAPERS, EGGS, DRINK SUGGESTION, FRENCH, PRAWNS, SALMON

Recipe:

DONOVAN COOKE, THE ATLANTIC, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , JERRIE-JOY REDMAN LLOYD

Drinking Suggestion:

2011 DR. BÜRKLIN-WOLF BIODYNAMIC RIESLING, KIRCHENSTÜCK GRAND CRU, PFALZ. , suggested by GARRETT DONOVAN

FEATURED IN

Oct 2014

Oct 2014

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