🐟Ocean Basket Recipe HubRecipes, methods & SOPs
🇿🇦South Africa🇨🇾Cyprus
← Back to recipes
Download PDF
IngredientsMethodSafety
Salmon Tartar
🇨🇾 CyprusSushi

🍣 Salmon Tartar

Plating: Medium Sushi Plate

FishDairySoy

Ingredients

  • •120 gr
  • •½ nori
  • •20gr Avocado
  • •20 gr cucumber
  • •20 gr cream cheese.
  • •40 gr mixture (on top )
  • •20 gr soya honey sauce

Equipment

  • White Chopping Board
  • Rolling Mat
  • Sushi Knife

Method

  1. 1Apply 120gr on nori
  2. 2Add Philadelphia cheese, avocado and cucumber inside and roll it.
  3. 3Cut into 8 pcs
  4. 4Lay down all the pcs and add tartar on each piece of sushi
  5. 5Slightly torch the tartar and add the sweet soy sauce .
  6. 6Finish it with pinch of spring onion on each piece

Plating

Medium Sushi Plate

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

EQUIPMENT NEEDED TO PRODUCE TARTARE SAUCEtartar
SOP 9 · Food Book
Green cutting board Green knife Scale Plastic bucket with lid Spoon Once the kitchen closes, move the tartare container to the cold room for use the next day. The tartare should not be used beyond three days from production date.
TARTARE SAUCE DO NOTStartar
SOP 9 · Food Book
Don’`t use the carrot with the peel on. Don`’t cut the carrots, onions & dill cucumber into different sizes, they should all represent the same size. Don`’t leave the tartare sauce out overnight, the products in this sauce are raw and will not remain fresh without being refrigerated . 588g 653% 47.8g 797%
TARTARE SAUCEtartar
SOP 9 · Food Book
Each 12.5kg portion contains: 2822g 4031%
THE MINIMUM STANDARDS FOR THE SUSHI SECTION
salmon
SOP 7 · Sushi
*Mise en place will differ amongst territories SUSHI Filleting Salmon Standards To manage our waste on a whole Salmon, we need to be able to use every gram of this delicious pink meat. Follow these steps and your wastage percentage can be as little as 25%: Once the fish is filleted and trimmed into two large fillets you can start planning which parts will be used for what. Pepi says “like a skilled butcher, you can see which part of the fillet should be used for what kind of sushi” How to portion and store the salmon • The meat along the back of the Salmon is ideal for Sashimi cuts and seared salads. • The meat along the stomach is used for Nigiri, Gunkans and roses. • The tail piece is to be used for Maki rolls. • The fatty part right at the bottom has the most flavor and in Japan is often reserved for regular and or important customers. Fillet fish Use your hands to portion the fillets into usable portions. Portion the different cuts & store it in separate containers for each type of sushi.
THE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTION