Sockeye salmon tataki with black olive
A beautiful combination of tataki salmon with black olive. Here we use sockeye salmon, known for its rich taste and deep red colour.
In this recipe we use Shokunin Japanese Grown Nori (A Grade). Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes 900g.
Allergens and dietary requirements
- Fish
- Pescetarian
Ingredients
Preparation method
Put the black olives in the food processor and blend coarsely.
Place on baking paper and dry at 60°C in the dehydrator for around 4 to 5 hours, until they are completely dry.
Blend the dried black olive into a powder in a coffee mill or blender.
Cut the salmon into strips 3 by 3cm thick.
Sprinkle the salmon with a generous amount of salt.
Heat a pan or baking tray until smoking hot and briefly sear the salmon on all sides.
Sprinkle cling film with a thin layer of dried olive powder and tightly roll the salmon. The tighter you twist, the rounder the tataki will turn out.
Chill the rolled salmon tataki in the refrigerator, preferably on a water-filled vacuum sealer bag, for at least 4 hours.
Just before serving, cut the salmon tataki into slices approximately 1cm thick.
Serve immediately.
Serving suggestions
- Combines well with burrata, pomegranate, and tomato.
- Perfect with basil, pine nut, and aubergine.
- Delicious with fennel, dill, and cucumber.
