MKR episode 23 recipe: Salmon Tartare with Balsamic Pearls and Crostini Crisps

Prep time: 1 hour and 30 minutes, plus proving

Cook time: 45 minutes

Serves 4.

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Ingredients

Dill sprigs and poppy seeds, to garnish

Crostini Crisp

500g bread flour

2 tsp dry yeast

2 tsp caster sugar

2 tsp salt

250ml warm water

1 tbs olive oil

Extra flour, for dusting

Extra olive oil, for brushing

Balsamic pearls

375ml light olive oil

250ml balsamic vinegar

1 tsp agar-agar

Passionfruit dressing

Pulp of 2 passionfruit

60ml olive oil

1 tbs finely chopped mint

1 tbs chopped dill

2 tsp wholegrain mustard

Salmon tartare

2 small firm ripe avocadoes, cut into 1cm dice

1 Lebanese cucumber, seeded, cut into 1cm dice

1 tsp lemon juice

1 tsp olive oil

500g sashimi-grade tuna, cut into 1cm dice

1 tbs baby capers, drained, finely chopped

Method

1. To make crostini, combine flour, yeast, sugar and salt in a large bowl. Stir in water and oil to form a dough. Turn onto a floured surface and knead for 10 minutes.

2. Lightly grease a large bowl. Add dough. Cover with plastic wrap set aside in a warm, draft free place for 2 hours or until double in volume.

3. Punch down dough. Turn onto a floured surface and knead for 5 minutes. Divide dough in half and shape each portion into a loaf. Place on a floured oven tray.

4. Preheat oven to 220C. Place a roasting dish with 3cm of boiling water in the bottom of the oven.

5. Bake bread in centre of oven for about 25-30 minutes or until golden brown and crisp. Cool on a wire rack.

6. To make balsamic pearls, pour oil into a tall freezer proof container. Freeze for 1 hour or until very cold, but not frozen.

7. Place the vinegar and agar-agar in a small saucepan over low heat. Bring to a boil, stirring often, until dissolved. Pour into a jug. Remove from heat and cool for 10 minutes. Fill a squeezy bottle with the balsamic mixture. Carefully drop the mixture into the cold oil, one drop at a time. Use a small strainer to remove the pearls and rinse under cold water.

8. Reduce oven to 180C.

9. Cut eight thin slices from the bread. Brush with olive oil. Season. Arrange on an oven tray in a single layer. Bake for 10 minutes or until golden and crisp.

10. To make dressing, whisk all ingredients in a bowl to combine. Depending on the sweetness of the passionfruit, you may need to adjust with a little more oil or even a pinch of sugar. Season.

11. To prepare salmon tartare, combine avocado, cucumber, juice and oil in a bowl. Season.

12. Combine the salmon, capers and 1 tablespoon of dressing in another bowl.

13. Place a presentation ring on a serving plate. Fill with a quarter of the avocado mixture and then a quarter of the salmon mixture. Repeat on remaining serving plates to create four stacks. Drizzle each stack with remaining dressing, top with balsamic pearls and garnish with dill and poppy seeds. Serve with crostini.