Salmon Tartare

Salmon Tartare, Black Pepper Coulis, Meyer Lemon Curd, Avocado Ice Cream

The black pepper coulis really ties together the crisp acidity of lemon at the same time as it complements the floral qualities. It cuts through the fat of the salmon and avocado. I pressure cooked the peppercorns in water for 2 hours. The result was less tender than I would have liked. The puree was a thick paste but even when passed, contained a lot of solids. Tenderizing a dried peppercorn to the point it can be pureed is an ongoing search.

The ice cream base is made from of 3 parts fat free milk to 1 part heavy cream, and sugar. I added .15% iota carrageenan. The avocado is pureed into the cold base raw with citrus.

The meyer lemon is preserved in salt and sugar, blanched, pureed and set with carrageenan.