When presented with such a beautiful piece of sashimi grade salmon it would be wrong to cook it.
As I do have a fondness for raw fish and could very easily eat this as is - that really wouldn't be worthy of a post. So I decided to play around a little and present a very easy to make starter that should win the hearts of your guests.
To add a little extra bit of decadence I've also incorporated the lustrous pearls of (local) Yarra Valley Salmon Caviar - a dish you might like to consider with Valentine's Day on the horizon.
Salmon and Caviar Timbale
[Serves 2 as a starter]
200 grams sushi-grade Salmon
½ avocado, peeled and diced
¼ - ½ teaspoon wasabi powder (to taste)
½ teaspoon Yuzu juice (to taste)
Place the avocado into a bowl and mash using the back of a fork. Add the ¼ teaspoon wasabi powder and ¼ teaspoon yuzu juice and mix until well combined. Taste and adjust adding more wasabi powder and yuzu juice to suit your palette. Don't go over board and make it too hot or you won't enjoy the salmon. You want to be able to taste the three distinct elements - it needs to be in balance.
Next, finely dice the salmon. Do this only when you are ready to serve the dish.
Place a ring mould onto the centre of each place and half fill each mould - pressing down to compress the salmon. Top with a spoonful of the avocado puree - then top with the remaining salmon. Use the back of a spoon to press down again. Keep the spoon against the centre of each timbale as you ease the mould upwards - revealing an intact timbale.
Spoon a little more of the avocado over the top of each and then a generous mounding of salmon caviar.
Serve at once with a glass (or two) of Champagne.
Tagged with Savoury Food