Salmon Tartare with Sous Vide Eggs: A Collab with Potli
Salmon Tartare with Sous Vide Egg, photography by Monica Lo for Potli
This elegant, layered salmon tartare is sure to impress your guests especially when served with a silky, 64º sous vide egg. This recipe is created with Potli Extra Virgin Olive Oil and Potli Sriracha, but you can feel free to use your Sous Weed version if you do not have access to the products.
I love making sous vide poached eggs and find the texture to be incredibly unique. At 64ºC, the yolks thicken and become a velvety custard. Amazing for #yolkporn moments or on top of a juicy burger. For practicality, I’ll sous vide a dozen at a time to keep in the fridge for a quick breakfast or snack.
Luscious Sous Vide Egg, photography by Monica Lo for Potli
Salmon Tartare with Sous Vide Poached Eggs
Serves 2
Ingredients:
• 2 eggs, optional
• 200g sashimi-grade salmon, finely chopped
• 1 Tbsp Potli Extra Virgin Olive Oil*
• 1/2 tsp Potli Sriracha**
• 1 Tbsp chives
• 1 small shallot, finely minced
• Pinch of salt
• 1 large avocado, cubed
• 1/4 tsp wasabi
• Juice of 1/4 lemon
• 1/2 tsp toasted sesame seeds
Directions:
To make sous vide poached eggs:
1. Set sous vide water bath to 64ºC (147ºF).
2. Gently add eggs, shell-on, into the water–no plastic bag necessary.
3. Cook for 1 hour, then remove from water with a ladle and allow to rest in cold water until ready to assemble.
To make salmon tartare:
1. Combine salmon, Potli Extra Virgin Olive Oil*, Potli Sriracha**, chives, and shallots in a bowl. Season to taste and chill in the fridge for 30 minutes.
2. Using a fork, mash avocado with wasabi and lemon juice.
3. Place 3 inch ring molds on plates and half fill each with avocado mash. Spread the salmon tartare over the top of the avocado to fill the mold, then carefully remove the mold.
4. Crack open sous vide egg and gently peel away and discard the egg whites. Place sous vide egg yolk on top of the salmon tartare and garnish with toasted sesame seeds.
* If you don’t have access to Potli Cannabis-Infused Olive Oil, feel free to substitute with your preferred dose of Sous Weed Olive Oil.
** If you do not have access to Potli ingredients, feel free to substitute with regular, non-medicated ingredients.
