Salmon Tartare on Cassava Cakes
Salmon Tartare on Cassava Cakes
Try this quick and easy appetizer recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 24 servings
  • For Cassava Cakes:
  • 275 grams peeled Cassava (Yucca)
  • 1 large Egg
  • 18 grams All-purpose Flour
  • 6 grams chopped fresh Chives
  • Salt & pepper
  • Vegetable oil, for cooking
  • For Coriander Cream:
  • 125 millilitres Sour cream
  • 30 millilitres chopped fresh Coriander
  • 5 millilitres finely grated fresh Ginger
  • For Salmon Tartare:
  • 350 grams fresh Atlantic Salmon
  • 30 grams finely minced Red onion
  • 15 millilitres Capers
  • 5 millilitres finely grated fresh Ginger
  • Juice of 1 large Lime
  • Salt & pepper
  1. For the cassava cakes, coarsely grate the cassava (using a food processor is easiest, but it can be done by hand on a box grater). Toss this with the egg and flour to coat the cassava, then stir in the chives and season lightly
  2. Heat a large, nonstick sauté pan over medium-high heat and add a bit of oil. Drop small spoonfuls of the cassava mixture into the pan and press flat. Cook the little cakes for about 3 minutes on each side until browned. Transfer these to a parchment-lined baking tray and repeat with the remaining mixture, adding oil to the pan after each batch. Hold the cakes at room temperature if preparing up to 4 hours in advance. The cakes can be warmed in a 180 C (350 F) oven for 10-15 minutes before serving
  3. For the coriander cream, stir the sour cream with the coriander and ginger until ready to assemble
  4. Prepare the tartare immediately before serving Finely dice the salmon and toss with the onion, capers and ginger. Add the lime juice at the last minute and season to taste
  5. To assemble, spoon the salmon tartare on each cassava cake then dollop a little of the coriander cream on each. Serve immediately

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