Technique: EMULSIFICATION
Additives: SOY LECITHIN 

INGREDIENTS

• 2/3 cup (160 ml) soy sauce 
• 1/3 cup (80 ml) water 
• 3/4 cup (180 ml) lemon juice 
• 1/4 cup water (60 ml)
• 1/2 cup (120 ml) marinated ginger brine 
• 1/3 cup (80 ml) water
• 7 oz (200 g) salmon, chopped 
• 1/2 green onion, chopped 
• 1/2 garlic, chopped 
• 1 tbsp (15 ml) chives, chopped
• 2 tbsp (30 ml) vegetable oil 
• salt + pepper, to taste 
• 1 oz (30 g) wasabi paste 
• 3 sachets (6 g) SOY LECITHIN

DIRECTIONS 

SOY SAUCE FOAM 

Combine the soy sauce, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.

LEMON FOAM 

Combine the lemon juice, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.

GINGER FOAM 

Combine the brine, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.

SALMON TARTARE

Mix all ingredients together. If prepared in advance, store in a closed container in the fridge.

SERVING SUGGESTIONS 

Serve the tartare along with the three foams and decorate with pea-sized wasabi spheres created by rolling the paste between the palms of your hands.

PRODUCTS USED TO CREATE THIS RECIPE