Jesse makes all different types and variations of tartare. This recipe was inspired after shopping at an upscale Japanese supermarket in Xintiandi. To get the best-quality salmon, go to GL Japan Plaza in Xintiandi or City Super at IFC in Pudong . 1/2 pound sushi grade salmon, tobiko (flying fish roe), a nice tasty soy sauce, touch of super-finely chopped ginger (try to pull out fibrous parts), chopped scallions and wasabiiiii!

You really can use any of the parts of the good sushi grade salmon to make this dish. What Jesse usually does is take the left over cuts from the prime cuts and uses a spoon to peel the meat from any unwanted parts (skin and tendon). If you flip over the spoon and scratch away the flesh from the skin and any other non-palatable parts you will be left with grade “A” tartare meat. If there are any pieces which are not consistent in size, chop all the salmon together to get uniform consistency.

1/2 pound sushi grade salmon
2 tablespoons tobiko, or flying fish roe
2 teaspoons toasted sesame oil
1 teaspoon good olive oil
1 scallion, finely chopped
1/2 small red onion, finely chopped
1 cucumber, sliced and cut in long strips
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon prepared wasabi
3 teaspoons soy sauce
A touch of finely chopped ginger

Chop the salmon into uniform size. In a medium bowl, mix the salmon, sesame oil, olive oil, chopped scallion, onion, sesame seeds, wasabi, ginger, soy sauce and lemon juice. Cover and chill until cold, about 30 minutes.

Thinly slice half of the cucumber at a diagonal, then cut the rest into long strips. Arrange the cucumber on a plate and top with salmon tartare. Garnish with flying fish roe, scallion and serve.

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