Salmon fillet: 100g
Kimchee sauce: 10ml
Soy sauce: 3ml
Salt & pepper
Fresh chopped coriander: 1g
Lemon juice or lime juice: 2ml
Fresh cream: 250ml
Lemon juice: 30ml
Pomegranate juice: 2l
Cider vinegar: 50ml
Beetroot juice: 100ml
Salt and pepper
Pop the salmon in the freezer for 4-5 hours before chopping into 0.5cm cubes.
When ready to prepare, transfer to the fridge and allow to defrost for 20-30mins.
Once defrosted, add the salt, pepper, soy sauce, Kimchee sauce, lemon juice and coriander.
Mix all the ingredients in a blender to achieve a smooth consistency.
For the marinade, heat the pomegranate juice until the liquid is reduced to just 1 litre. Next, add the vinegar, beetroot juice, salt and pepper and leave to cool.
Meanwhile, chop the vegetables into cubes, add the marinade and transfer to a sealed container. The mixture now needs to marinate for 8 hours in the fridge. Once ready, remove from the fridge, drain and discard the marinade. The vegetables are now ready to serve.
Top tip from the chef
The marinated vegetables can be prepared in advance the day before.
Using a chef’s presentation ring placed in the centre of a plate, stack a base layer of salmon tartare, add 20g vegetables, pressing down firmly, a thin layer of Chuka Wakame seaweed, and finally, top with 35ml of avocado mousse.
Top tip form the chef
While 35ml of mousse should be ample to accompany this dish, it’s best to make 600ml to achieve the correct consistency, and have some left over to serve with other tartare dishes, with salads or fish.
A partnership that plays on the contrast between the delicately spiced, seafood flavours of the tartare, with the fresh, subtle perfumes of the rosé Champagne, its delicious aromas redolent of a basket of red berry fruits, bringing surprising energy and dimension to the dish.