Hamachi Tartare with Miso Pickled Cucumber & Salmon Roe:

Small changes to an initial intention can cause a chain reaction that leads to large changes and eventually a completely different end result – the butterfly effect. This happened to me recently as I entered an H-Mart. If you’ve never been to an H-Mart, it simply is a moral imperative as a foodie, let alone for the shear cultural experience. On this occasion in Burlington Massachusetts, it was a cornucopia of culinary bliss. I have been to many markets across the globe, but this particular market inspired me intensely, and instantly changed my well defined plan and altered course for something completely different. I was fervently on the hunt for fresh sea bass – something wrongfully un-findable in most markets – but as fate would have it, was in abundance at this H-Mart, along with fluke, halibut, mackerel, flounder, skate, and monk fish to name just a few. However, like walking into a bar without intention and locking eyes with that special someone that will eventually be your soul mate, a beautiful fresh cut of Hamachi (Amberjack) called my name, and my original plan was out the window. It was like a fireworks show of inspiration. After liberating the perfect cut of Hamachi, I stumbled into fresh quail eggs and salmon roe just then pulled from a whole salmon. Fresh was the secret ingredient in this recipe, and the end result most gratifying. With a simple dressing, and some patience for the cucumber that I started a few days earlier, this dish delivered. Quail egg optional, but like any respectable tartare, dare to pour it on top and add additional creamy finish and delight.

SECRET INGREDIENT:  Fresh Hamachi (Amberjack), sushi grade

TIP: Make the picked cucumber several days ahead

Hamachi Tartare with Miso Pickled Cucumber & Salmon Roe

• Olive oil (1 Tbl)
• Rice wine vinegar (2 tsp)
• Fresh lime juice (1/2 lime)
• Lemon zest (1/4 tsp)
• Dijon mustard (1/4 tsp)
• Shallot (2 tsp, finely minced)
• Fresh flat parsley (1 Tbl, finely minced)
• Salt (pinch)
• Fresh ground pepper (2 turns of mill)
• Hamachi – Amberjack (1/4 lb, cube cut into ¼ inch pieces)
• Salmon roe (2 Tbl)
• Micro greens (for garnish)
• Quail egg raw (of course option, but like great tartare, and excellent finish)

1. Mix ingredients for dressing and toss with Hamachi, then chill in freezer for 5 minutes.
2. Using a form mold, press Hamachi mixture firmly. Then top with salmon roe and garnish with micro green, cucumber, and quail

For Pickled Cucumber

• English Cucumber
• Miso paste (1 cup)
• Garlic (2 cloves, pressed)
• Sake (1 Tbl)

1. With a vegetable peeler, peel cucumber every half inch to make green and white strips. Cut in half lengthwise and scoop out seeds.
2. In a small bowl, stir miso, garlic, and sake until combined completely.
3. In a small container, spread some miso mixture, then layer the cucumber spreading more miso mixture to completely cover cucumber pieces. Cover and refrigerate for 1-3 days.
4. Remove from container and rinse in cold water. Cut cucumber into quarter inch slices.