Wow the guests at your Petrossian Christmas feast with this Salmon Tataki, a fabulous fish recipe that’s super quick and easy to make. In Japan it’s traditionally prepared with fresh tuna and served with soy sauce. This reinvented version uses Petrossian’s famous smoked salmon fillet Coupe du Tsar® to create a festive party appetiser. With its delicate coating of aromatic herbs, it looks as good as it tastes.

Preparation time: 20 minutes • Cooking time: 10 + 2 minutes

Serves 4

• 1 x 500 g (1 lb 1.6 oz) pack of Coupe du Tsar®, classic or marinated
• 1 tsp cracked pink peppercorns
• 1 bouquet of coriander and chervil leaves
• A drizzle of sesame oil

For the soy sauce reduction

• 20 cl (6.75 fl oz) soy sauce
• 1 tbsp rice vinegar or white vinegar
• 3 tbsp caster sugar

Method

1. Cut the fillet of salmon into rectangular pieces with flat sides, making sure each piece is thick enough so the inside will stay raw when you sear it.
2. Heat the soy sauce, vinegar and sugar in a saucepan. Bring to the boil, then lower the heat and reduce by half over a low heat. Set aside.
3. Heat a tiny bit of sesame oil in a non-stick frying pan. Once it’s good and hot, sear the fish very briefly on both sides (15 seconds maximum per side). You want to cook just the outside, and keep the inside raw and tender.
4. Brush the salmon pieces on all sides with the reduced soy sauce.
5. Chop the coriander and chervil leaves with a sharp knife, then roll the salmon rectangles in the herbs to coat them all round the outside.
6. Cut into evenly sized pieces and serve on a plate with a sprinkling of sesame oil, some decorative crushed pink peppercorns, and a few edible flowers.

Tips from our food stylist Coralie

To make this fantastic Christmas salmon dish look extra special, sprinkle a few edible flowers over it, like coriander, and some slivers of raw turnip or white radish. First slice the vegetables wafer-thin with a mandoline, then cut into little rounds using a cookie cutter – or you could even marinate them pickle-style. These decorative touches will cause a sensation when you bring it to the table.

How do I stay on top of things?

Plan ahead this Christmas! Place your order online right away and get your salmon delivered on a date you choose, at least 4 to 6 days before Christmas. It comes vacuum-packed and can be kept in the fridge for up to 21 days. Watch out for more recipes to come, on our blog and in our next newsletters before Christmas.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira