Salmon and scallop tartare with squid, tuna and ponzu dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the salmon and scallop tartare

  • 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped
  • 4 sushi-grade scallops, finely chopped
  • salt and freshly ground black pepper

For the citrus dressing

  • 1 lime, juice only
  • 1 orange, juice only
  • 1 lemon, juice only
  • 75ml/2½fl oz vegetable oil
  • 2 tbsp black sesame seeds

For the Japanese pickles

  • 200ml/7fl oz rice wine vinegar
  • 100g/3½oz caster sugar
  • ½ tsp ground turmeric
  • ½ daikon, peeled and chopped
  • 1 baby cucumber, chopped
  • 1 banana shallot, thinly sliced
  • pinch salt

For the lotus root crisps

  • 1 fresh lotus root, thinly sliced
  • vegetable oil, for deep frying

For the ponzu dressing

  • 2 tbsp soy sauce
  • 1 shallot, finely chopped
  • 2 tbsp yuzu juice
  • 1 tbsp caster sugar
  • 1 tbsp fresh root ginger, peeled and chopped

For the squid and tuna

  • 4 sushi-grade baby squid, cleaned, thinly sliced
  • 200g/7oz sushi-grade tuna, thinly sliced

To serve

  • 2 red or purple shiso leaves
  • 2 green shiso leaves
  • 4 breakfast radishes, sliced
  • 1 tbsp snipped fresh chives