Salmon Sashimi with Australian Avocado, Wasabi & Honey Sauce
Louis Tikaram – The Stanley
Video & Photography by Markus Ravic
Chef Notes
- Avocado creates a creamy mouthfeel without the heaviness of a traditional emulsifier.
- Avocado provides a smooth texture that allows the wasabi to come through creating a punchy yet approachable sauce that pairs perfectly with the salmon sashimi.
- The sauce is versatile and can be applied to a variety of other dishes including a plating base for wagyu or, poke bowls, sushi or sandwiches/wraps.
Ingredients
- 4 ripe Australian avocados
- 2 tsp wasabi paste
- 4 tsp honey
- 2 lemons, juiced
- 2 tsp salt
- 100g salmon sashimi
Preparation
- Cut each avocado in half, remove the seed and scoop out the flesh.
- With a stick blender or food processor combine the avocado, wasabi paste, honey, juice from lemons and salt.
- Blend the ingredients scraping down the sides of the food processor until a smooth consistency is reached, add a touch of water if you want it a little thinner.
- Add to a piping bag to squiggle over the sashimi.
