Ingredients

  • Yields 24 hors d’oeuvres
  • cassava cakes:

    275 g peeled cassava (yucca)

  • 1 large egg

  • 2 tbsp all-purpose flour

  • 2 tbsp chopped fresh chives

  • salt and pepper

  • vegetable oil (for cooking)

     

  • coriander cream:

    1/2 cup sour cream

  • 2 tbsp chopped fresh coriander

  • 1 tsp finely grated fresh ginger

     

  • salmon tartare:

    350 g fresh atlantic salmon

  • 1/4 cup finely minced red onion

  • 1 tbsp capers

  • 1 tsp finely grated fresh ginger

  • juice of 1 large lime

  • salt and pepper

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Recipe Courtesy of
Asian Food Network

Episode 1: Salmon Tartare on Cassava Cakes

Delicious and easy, it's a fast party favourite with its tender chunks of salmon and crunchy cassava base.
  • Easy
  • 30 min
  • 15 min
  • 10 min
  • 4 steps
  • 11 Ingredients
  • Easy
  • 4 steps
  • 11 Ingredients
  • 30 min
  • 15 min
  • 10 min

Instructions

  1. Grate cassava

    • For the cassava cakes, coarsely grate the cassava (using a food processor is easiest, but it can be done by hand on a box grater). 


  2. Fry cassava cakes

    • Heat a large, nonstick sauté pan over medium-high heat and add a bit of oil. Drop small spoonfuls of the cassava mixture into the pan and press flat. 
    • Cook the little cakes for about 3 minutes on each side until browned. 
    • Transfer these to a parchment-lined baking tray and repeat with the remaining mixture, adding oil to the pan after each batch. Hold the cakes at room temperature if preparing up to 4 hours in advance. 
    • The cakes can be warmed in a 180 °C (350 °F) oven for 10-15 minutes before serving.


  3. Make coriander cream

    • For the coriander cream, stir the sour cream with the coriander and ginger until ready to assemble.


  4. Salmon tartare

    • Prepare the tartare immediately before serving. 
    • Finely dice the salmon and toss with the onion, capers and ginger. 
    • Add the lime juice at the last minute and season to taste.


Plate and Serve!

To assemble, spoon the salmon tartare on each cassava cake then dollopa little of the coriander cream on each. Serve immediately.

Plate and Serve!

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Ingredients
  • Yields 24 hors d’oeuvres
  • cassava cakes:

    275 g peeled cassava (yucca)

  • 1 large egg

  • 2 tbsp all-purpose flour

  • 2 tbsp chopped fresh chives

  • salt and pepper

  • vegetable oil (for cooking)

     

  • coriander cream:

    1/2 cup sour cream

  • 2 tbsp chopped fresh coriander

  • 1 tsp finely grated fresh ginger

     

  • salmon tartare:

    350 g fresh atlantic salmon

  • 1/4 cup finely minced red onion

  • 1 tbsp capers

  • 1 tsp finely grated fresh ginger

  • juice of 1 large lime

  • salt and pepper

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