#SaturdaySessions: Salmon tartare on cassava cakes

#SaturdaySessions: Salmon tartare on cassava cakes

Fuss-free treats

Text: Denise Kok

Site: Recipe courtesy of Anna Olson
Image: Asian Food Channel

Perfect little bites for a dinner party

Anna Olson needs no introduction. With her sandy blond hair, charming smile, and complete mastery in the kitchen, no dish is too daunting for this baking whiz. As she returns with a brand new series Inspired with Anna Olson, which premieres on the Asian Food Channel (Starhub channel 435) on 29 July, 9pm, we bring you a sneak peek of a recipe she'll be whipping up on the debut episode of the show. 


Here's what you need:

Makes 24 hors d'oeuvres  

For Cassava Cakes:

275g peeled cassava (yucca)

1 large egg

18g all-purpose flour

6g chopped fresh chives

Salt & pepper

Vegetable oil, for cooking

For Coriander Cream:

125ml sour cream

30ml chopped fresh coriander

5ml finely grated fresh ginger

For Salmon Tartare:

350g fresh Atlantic salmon

30g finely minced red onion

15ml capers

5ml finely grated fresh ginger

Juice of 1 large lime

Salt & pepper

How to make it

1. For the cassava cakes, coarsely grate the cassava (using a food processor is easiest, but it can be done by hand on a box grater). Toss this with the egg and flour to coat the cassava, then stir in the chives and season lightly.

2. Heat a large, nonstick sauté pan over medium-high heat and add a bit of oil.  Drop small spoonfuls of the cassava mixture into the pan and press flat.  Cook the little cakes for about 3 minutes on each side until browned. Transfer these to a parchment-lined baking tray and repeat with the remaining mixture, adding oil to the pan after each batch. Hold the cakes at room temperature if preparing up to 4 hours in advance.  The cakes can be warmed in a 180 °C oven for 10-15 minutes before serving.

3. For the coriander cream, stir the sour cream with the coriander and ginger until ready to assemble. 

4. Prepare the tartare immediately before serving. Finely dice the salmon and toss with the onion, capers and ginger. Add the lime juice at the last minute and season to taste. 

5. To assemble, spoon the salmon tartare on each cassava cake then dollop a little of the coriander cream on each. Serve immediately.

To view more recipes from our #SaturdaySessions series, click here.