Toro Tartar With Wasabi Sauce Recipes

WASABI TARTAR SAUCE

Steps:

• Blend wasabi, mayonnaise, sour cream, mustard, and hot pepper sauce. Mix in the green onion. Season with salt and pepper, cover, and refrigerate until ready to serve.

WASABI TARTAR SAUCE

Steps:

• Combine ingredients.

SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE

Steps:

• Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
• Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
• In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
• To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.

TARTAR SAUCE

Steps:

• In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
• Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.

TOBY'S TARTAR SAUCE

Steps:

• Although quantities are close, they are only the starting point for the recipe.
• Whisk the mayonnaise until smooth and creamy, and set aside.
• Combine minimum amounts of all remaining ingredients except Tabasco, salt, and pepper, and whisk until dry ingredients are well incorporated.
• Stir into mayonnaise, and whisk until well combined.
• Allow to sit for 15 minutes, taste, and adjust seasoning with Tabasco, salt, and pepper.
• Taste again, and start to increase sweet relish, garlic, parsley, lemon juice, and mustard to meet your standards.
• I sometimes end up adding more dill relish, especially if I added too much sweet relish.
• Keep the amount of sweet relish low; this recipe is not supposed to be sweet, it is primarily a tart, sharp tartar sauce, as all good tartar sauces should be.
• If you want a sweet tartar sauce, just buy the stuff on the grocery shelf.
• Believe it or not, this will keep, covered, in the refrigerator for a couple months.
• If you want to extend the refrigerator life even longer, replace fresh onion with dried onion flakes (preferably the toasted ones), replace the fresh garlic with granulated garlic, and replace the fresh parsley with dried parsley flakes.
• I don’t normally eat this with fish, except a little on occasion, but I love to dip the french fries that accompany the fish in the tartar sauce.
• My wife, who hates tartar sauce, loves this one.