A note from the Chef – I wanted to try something simple, yet different and pay homage to Canada’s indigenous culture. The Province of Quebec for example has a very rich indigenous culture dating back thousands of years. The indigenous people lived off the land. Their cuisine and of course their way of life are inspired by the land they occupied. The Quebec government is now providing visitors with indigenous cultural experiences that include the unique authentic cuisine inspired by the land. I have chosen salmon, a popular menu item worldwide and flavoured it with a unique mixture of spices from the indigenous community of Quebec called Epices du Guerrier to create this simple Salmon Tartar with Espices du Guerrier.
• Fresh Salmon
• 1/2 teaspoon of Epices du Guerrier
• 4 ounces of Salmon skin
• 1 tablespoon of lemon juice
• Lemon (For Lemon zest)
• 1 tablespoon of chopped fresh dill
• 2 tablespoons of virgin olive oil
• One sheet of rice paper cut into four pieces
• 6 to 8 ounces of vegetable oil
• Coarse Salt
• Salt and Pepper (to taste)
• Two sheets of Parchment paper
• Paper towels
How to prepare the Salmon skin:
• Take fresh salmon and place it in a cooler for a few of hours – this will firm it up and make it easier to cut the salmon into cubes.
• Remove the skin from your salmon, be very careful, ensure that all the meat is off the skin.
• Place your salmon skin onto the paper towel, make sure that the Salmon skin is facing up. Then sprinkle it with coarse salt and let it sit for Half-an-hour.
• Remove the salt and place fresh salt onto the skin let it sit for half-an-hour to an hour.
• Remove all the salt and place the skin onto parchment paper. Place a second sheet on top to cover the salmon skin.
• Place in the oven at 200°F/94°C for about 20 minutes, Check after 20-minutes once the skin has turn slightly brown. Take it out and set aside-let it cool down.
Preparation for the Salmon tartar:
• In order to get the bright colour of the salmon, remove all the dark skin from the back of the salmon.
• Cut Salmon into small cubes ensuring all the cubes are approximately the same size.
• Place the cut salmon into a bowl
• Add 2 tablespoons of olive oil and mix gently
• Then add a tablespoon of lemon juice
• Add one-half a tablespoon of “Warrior Salmon Tartar’s Spices”
• Add fresh chopped dill and mix
• Add salt and pepper to taste.
Prep for rice paper:
• Place a piece of rice paper into hot oil, proximately 350°F/175°C (noticed this should not take more than 30 seconds or so then remove).
• Remove and place onto a paper towel to drain off the excess oil.
• Place your rice paper onto your serving dish.
• Add the Salmon Tartar mixture on to the cooked rice paper.
• Place your Salmon skin upright in the centre of the mixture.
• Grate lemon zest over the Salmon mixture and enjoy!
Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts.