Tuna Tartare & Lox Bagel

Ingredients

Salmon Lox:
• 3-4lb salmon filet
• 1 cup salte
• 1/2 cup sugar
• 1 cup chopped herbs (parsley, basil, oregano, dill, fennel tops)
• 2 tsp lemon zest
• 1/2 cup vodka (optional)
Tuna Tartare:
• 2 cups diced ahi tuna
• 1 tbsp sesame oil
• 1 tbsp mirin
• 1 tsp sliced thai pepper
• 1 egg yolk
• 1-2 tbsp picked cilantro
• 1 tbsp chopped scallions or green garlic tops
• maldon salt to finish
Lime Tumeric Crema:
• 1/4 cup creme fraiche or sour cream
• 2 tsp toasted tumeric
• 1 tbsp lime juice
• salt and white pepper

Instructions

Lox Bagel:
1. Start making the lox by finely chopping 1 cup of parsley, basil, oregano, dill, and fennel tops. Add the chopped herbs to a bowl along with 1 cup of salt, 1/2 cup of sugar, and 2 tsp of lemon zest. Mix well.
2. Sprinkle a good amount of the curing salt onto a long plate and then top with a trimmed 3-4 lb salmon filet. Coat the top of the salmon with the rest of the mixture until the entire salmon has been coated. Finish off with a splash of vodka (optional). Gently pat down the filet to ensure its coated entirely. Cover with plastic or a cloth and let cure in the refrigerator for 4-6 hours.
3. Once cured, rinse off the salt with water or a damp cloth. Slice the salmon as thin or thick as you prefer. I like mine on the thicker side, over a toasted bagel with cream cheese, sliced cucumber, capers, salt, and pepper.
Tuna Tatare:
4. Start the tartare by dicing a fresh ahi tuna loin into small cubes. Transfer to a bowl and top with 1 tsp of sliced Thai pepper, 1 tbsp of sesame oil, a dash of Maldon salt, and 1 tbsp of mirin. Give this a good mix and set in the fridge for about 20 minutes to cool and marinate.
5. To shape the tuna tartare, use a couple of ring molds or round cutters.  First, fill the large mold and create a hollow center. Use a small round cutter in the middle and firmly press in the tuna so it will hold the shape. Remove the rings. Top with 1-2 tbsp of freshly picked cilantro, 1 egg yolk, 1 tbsp of chopped scallions or green garlic tops, Maldon salt to finish, and a dash of homemade Lime Tumeric Crema. Add a squeeze of lime and ENJOY!