Yesterday I shared my tutorial for how to make these delicious, easy and versatile little wonton cones. Today I'm sharing the recipe for one of my favorite fillings. If raw fish isn't your thing, I have something to tempt your palette tomorrow -- Mini Cheesecake Mousse Mini Cones.
If you're still with me, here's my recipe for the absolutely delicious, melt-in-your-mouth Salmon Tartare Olympic Torch Appetizers...
(makes enough for 12 cones)
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Toasted Sesame Oil
1 Teaspoon freshly grated ginger root
1/4 teaspoon wasabi paste
1 garlic clove, pressed
The green portion of one scallion, thinly sliced
optional: 1 teaspoon minced serrano chili
optional: 1 teaspoon toasted sesame seeds
10 ounces sushi grade raw salmon *
|Eating raw fish can be dangerous if the fish has not been processed for parasites properly. Please read the safety information at the bottom of this post.|
1) Slice salmon into small cubes (1/4 - 1/2"). Place in a medium bowl and set aside.
2) In a small bowl, combine soy sauce, sesame oil, fresh ginger, wasabi and garlic to make a dressing.
3) Pour dressing over the cubed salmon. Gently stir to coat.
4) Stir in scallions and serrano chile (if you like a little kick).
5) It's easiest to use your hands to fill the cones with about a tablespoon of salmon tartare, to insure that the cone is filled down to the tip.
6) Sprinkle with toasted sesame seeds and serve immediately.
*IMPORTANT: Be sure to purchase "sushi-grade" salmon from a reputable fishmonger. Sushi-grade salmon will have been frozen for at least 15 hours and at -31 degrees F to kill parasites. The experts say that farm raised is slightly safer than wild, but to be on the safe side, wrap your fresh salmon in plastic and freeze for 15 hours in a freezer where the thermometer reads -31 degrees or below. When ready to use, it can be thawed in the refrigerator for 24 hours. Be smart. Be safe. Stay healthy.