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Gluten-Free

Salmon and Passion Fruit Tiradito, Crispy Sweet Potato & Espelette Pepper

5th January 2018 by Luiz Hara Leave a Comment

The world is your oyster when it comes to seasoning Tiradito. Much as I love using lime as a major component for Leche de Tigre (the marinate for ceviches and tiraditos), there is a whole range of different fruits to play with. Here, I use passion fruit and aji amarillo (Peruvian yellow chilli) to create a zingy, punchy dressing that works really well with the fatty salmon. Finish the dish with a dusting of fine Espelette pepper for a gentle, fruity hint of chilli.

Ingredients (serves 4):

  • 200g sushi-graded salmon fillet, skinned
  • 400g sweet potatoes
  • Sunflower oil for deep-frying
  • a few sprigs of chervil (or coriander)

For the passion fruit Leche de Tigre (Tiger’s Milk):

  • 4 small passion fruit, juice and seeds (around 50g in total)
  • 1 teaspoon of aji amarillo paste
  • 1 lemon, juiced (60ml)
  • ¼ teaspoon of salt
  • 1 clove garlic, cut
  • 1cm slice of ginger
  • 1 tbsp mirin
  • 1 tbsp sugar
  • ¼ banana shallot, very finely chopped
  • 2 tbsp of chervil, very finely chopped (or coriander)
  • A sprinkle of Espelette pepper (can substitute with sichimi pepper)
  • A sprinkle of Maldon salt flakes

Method:

  1. Make the passion fruit leche de tigre by whizzing all the ingredients (except the shallot and chervil, and 1-2 tablespoons of passion fruit seeds to be reserved for the presentation) in a food processor. Pass it through a fine sieve, add the finely chopped shallot and chervil. Refrigerate until needed.
  2. Peel the sweet potatoes. Using a zester or preferably a Spiralizer, cut fine strips of potatoes rather like spaghetti. Line a plate with absorbent paper. Add sunflower oil to a pan and heat to 140°C (note – use a deep pan and do not fill more than 1/3 full as the hot oil will rise to the surface as the potato is added). Fry the potato spaghetti for about 1 minute until lightly browned, transfer to the lined plate. The potato strands will not be crispy at this stage but do not worry – we will re-fry them just before serving. Keep the oil hot.
  3. Remove any residual brown flesh from the salmon fillet. Cut the salmon into thin slices and arrange them in a single row over each of the four serving plates. For each plate, spoon 2 to 3 tablespoons of the passion fruit leche de tigre over the salmon and dot with a few passion fruit seeds around the plate. Let it ‘cook’ for 3 to 5 minutes.
  4. Meanwhile, quickly re-fry the potato spaghetti for another 30 seconds, drain on kitchen paper and season with fine sea salt.
  5. When you are ready to serve, arrange a line of crispy sweet potato spaghetti in the middle of the salmon row, and scatter a few sprigs of chervil (or coriander) on the plate. Sprinkle some Maldon sea salt flakes and Espelette pepper. Serve immediately.
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Salmon and Passion Fruit Tiradito, Crispy Sweet Potato & Espelette Pepper
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Filed Under: Fish, Gluten-Free, Lunch, Nikkei Cooking, Pescatarian, Supper

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Luiz Hara is a former banker turned Le Cordon Bleu chef and supper club host. He is a Great Taste Awards judge, food & travel writer, and author of “Nikkei Cuisine: Japanese Food the South American Way”. Luiz is currently working on his second cookbook “The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking” which will be published in Autumn 2018.

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Luiz Hara is a former banker turned Le Cordon Bleu chef and supper club host. He is a Great Taste Awards judge, food & travel writer, and author of “Nikkei Cuisine: Japanese Food the South American Way”. Luiz is currently working on his second cookbook “The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking” which will be published in Autumn 2018.
Many of the photographs are from the Nikkei Cuisine coobook by Quarto Publishers, and were shot by Lisa Linder.

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