Photo courtesy of Potli
Spending more time at home has made us all budding gourmet chefs. Banana bread? Perfected. Sourdough? Nailed it. Dumplings in dosed hot sauce? Yup, got that one down too. Should you be looking for a new recipe to try, here’s an idea: THC-infused spicy salmon tartare. It’s impressive looking and surprisingly super easy since there’s nearly no cooking involved and it’s all about the presentation.
Begin with sushi grade salmon — you can find this at your local supermarket or at a fishmonger. Season the fish with aromatics like chives and shallots before adding in the special ingredients: Potli’s THC-infused hot sauce and olive oil. They’re both low dose: You’ll be consuming around 5mg or less of THC in this dish. It’s enough for a pleasant, chill effect.
While the salmon marinates in the fridge for 30 minutes, chop up some avocado with a tiny bit of wasabi and lemon. Then comes the assembly process, which involves delicately stacking the avocado and spicy salmon tartare mix using a ring mold. Don’t have one? You can hack it with some tin foil or a clean tuna can.
The final touch is a sous vide egg yolk but if you don’t own a sous vide, you can also soft boil an egg as a topper. You’ll still get that same runny effect and delicious flavor. Finish with a smattering of toasted sesame seeds and enjoy!
• 2 eggs, optional
• 200g sashimi-grade salmon, finely chopped
• 1tablespoon of Potli Extra Virgin Olive Oil
• ½ teaspoon Potli Sriracha
• 1 tablespoon chives
• 1 small shallot, finely minced
• Pinch of salt
• 1 large avocado, cubed
• ¼ teaspoon wasabi
• Juice of ¼ lemon
• ½ teaspoon toasted sesame seeds
To make sous vide eggs:
1. Set your sous vide water bath to 64ºC (147ºF).
2. Gently add eggs, shell-on, into the water. You don’t need the plastic bag.
3. Cook for 1 hour and remove from the water with a ladle. Let it rest in cold water until you’re ready to assemble.
To make salmon tartare:
1. Combine salmon, Potli Extra Virgin Olive Oil, Potli Sriracha, chives, and shallots in a bowl. Season to taste and chill in the fridge for 30 minutes.
2. Using a fork, mash avocado with wasabi and lemon juice.
3. Place 3 inch ring molds on plates and half fill each with avocado mash. Spread the salmon tartare over the top of the avocado to fill the mold, then carefully remove the mold.
4. Crack open sous vide egg and gently remove and discard the egg whites. Place sous vide egg yolk on top of the salmon tartare and garnish with toasted sesame seeds.