Salmon tartar with ginger, goat cheese and anchovies

My homies and I went to an all-you-can-eat sushi bar.

We came in starving and left with our bellies so full that we had to loosen our belts!

Really... the buttons of our pants broke.. 

we burped... 

we may have farted a bit...

We fought.

The ugly way.

With words and sushi. 

Mostly sushi though.

... myeah... 

The waitress didn't particularly like the four of us.

So two days after this incident, two days after we swore to never eat sushi again, I made this.
And I have to say I didn't regret it for even a second. The delicate taste of raw salmon makes it a great light and tasty appetiser, entree or even a super fancy pants lunch...

salmon tartar with ginger, goat cheese and anchovies
serves 4
adapted from Nest, edition 75

5 T olive oil

5 anchovy fillets in olive oil, drained and chopped

1 generous T goat cheese

2 T soy sauce

1 T sherry vinegar

1 clove of garlic, finely chopped

1 piece of fresh ginger, finely grated {1,5 cm}

2 T dill, finely chopped

white pepper,

300g fresh salmon fillet

cress and bread to serve

one: put the salmon in the freezer, for 10 to 15 minutes {you'll thank me for this tip as soon as you start slicing}
two: mix olive oil with the anshovies, goat cheese, soy sauce, vinegar, garlic, ginger and dill. Season with pepper to taste. Cover with foil and let it rest in the fridge for about 10 minutes.
three: cut the salmon into three evenly thick slices {horizontally}. Then cut those into thin stripes and lastly into small {5 mm} cubes.
four: mingle the salmon under the sauce and serve immediately. Garnish with watercress and serve with bread, toast or chips.

Lovely music for your ears: Iron & Wine - Walking far from home

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