Salmon Tartare in Cucumber Cups
1 x 30cm-long telegraph cucumber, ends trimmed
150g sashimi salmon, chopped into small cubes
¼ C sour cream
¼ red onion, finely chopped
½ t wasabi paste
2 t fresh lime juice
½ red chilli, deseeded, very finely chopped
Salt and pepper
Fresh dill sprigs, to serve
Lime wedges, to serve
- Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
- Combine the salmon, sour cream, onion, wasabi, lime juice and chilli in a bowl. Season with salt and pepper
- Spoon the salmon mixture among the cucumber cups.
- Top with dill sprigs and serve with lime wedges.
Recipe adapted from taste.com.au
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