Your Email:

Your Name:

To:

Subject:

Message:
FaltyDL takes us to sushi school Our mate Drew makes music, as Falty DL, which is all well and good. But he also makes fancy raw fish, as plain old Drew. He calls it sushi. Who ever Drew? We love sushi, and we once made it ourselves, but then we had to stop eating it immediately and rush to the bathroom. This time round we have enlisted the help of Drew so we need never live that dreadful day again. You need: 8 oz raw sushi grade salmon 3 chive stocks 3 pinches of diced coriander 2 whole limes Handful of capers 1 red pepper 1 jalapeño pepper 2 pinches of dill 1/2 cucumber (if you like) Salt and pepper to taste First cut the salmon into 1/4 inch cubes and place in a mixing bowl with chopped chives, capers and red pepper Mix in coriander and chopped jalapeño to taste. The more coriander the better in my book, however the jalapeño can catch up with you if you’re not careful Roll the limes on a hard surface back and forth for 30 seconds, loosening the pulp from the rind Cut them in half and squeeze the juice into the mixing bowl (you will find more juice is produced from rolled limes then stiff ones) Add diced cucumber, if you like Salt and pepper to taste Serve with fresh tortillas, or just a fork Garnish with fresh greens or more chives The salt and lime juice will immediately begin to cure the salmon, meaning the tartar will be freshest if consumed right away.  However you may find you enjoy the tartar after refrigeration the next day. The salmon will lose its pink/orange translucency and start to appear white on the outside. This is a sign of it being cooked by the salt. Falty DL’s top tip It’s best to add jalapeño after the chives, as you will want to rub your eyes from the cut green onions and will not have jalapeno oils on your hands, which will burn. Here are his credentials… as if you wouldn’t believe us…   - http://www.thriftygobbler.com/86/

Please enter the word you see in the image below: