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Origins in the Coast: Peninsula Nashville and its Vibrant Smoked Hamachi
Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for globally-inspired flavors. The story of Peninsula Nashville unfolds as a modern restaurant where the cuisines of the Iberian Peninsula (Spain, Portugal, and France) meet Southern charm.
Peninsula Nashville isn’t just a restaurant; it’s a celebration of Iberian culinary artistry, a place where the vibrant flavors of the region are presented with a modern twist. The restaurant, co-owned by Chef Jake Howell, General Manager Yuriko Say, and Bar Manager Craig Schoen, opened its doors after the trio moved from Seattle. The name reflects its focus on the Iberian Peninsula. The ambiance is intimate and stylish, a space where you can savor both traditional and innovative dishes. Peninsula Nashville has garnered acclaim for its creative cocktails and extensive gin and tonic selection.
During my visit, I had the distinct pleasure of experiencing their Smoked Hamachi, a dish that perfectly embodies Peninsula Nashville’s approach. It wasn’t just a simple seafood dish; it was a symphony of textures and flavors. The smoky, delicate hamachi, expertly prepared, provided a rich and savory base. The accompanying elements, carefully chosen, created a harmonious and unforgettable culinary experience.
Savoring that Smoked Hamachi at Peninsula Nashville, I understood that Peninsula Nashville is more than just a place to eat; it’s a place to experience the art of Iberian cuisine in a modern and exciting way. It’s about respecting tradition while embracing innovation, and creating dishes that are both comforting and adventurous. Peninsula Nashville’s origin lies in the vision of its creators to establish a restaurant that brings the authentic flavors of the Iberian Peninsula to Nashville, a city that appreciates culinary artistry and bold flavors. It’s a testament to the enduring appeal of this region’s cuisine and its ability to create memorable dining experiences.
If you’re looking for a taste of the Iberian Peninsula in a stylish and inviting setting in Nashville, Peninsula Nashville is a destination that should be at the top of your list. It’s a place where you can enjoy delicious and inventive dishes, a true gem in Nashville’s diverse culinary landscape.
Bringing the Iberian Coast Home: Pan-Seared Hamachi with Citrus Vinaigrette
To capture the fresh, vibrant essence of Peninsula Nashville’s celebrated Smoked Hamachi in your own kitchen, begin with the delicate, flavorful hamachi and a touch of citrus-infused inspiration. This culinary journey celebrates the simple beauty of coastal ingredients, much like the Iberian-inspired ethos at Peninsula.
Embarking on this endeavor is a lesson in appreciating the inherent richness and delicate texture of a well-prepared fish. Focus on the quick sear that unlocks its natural flavors. Start by selecting fresh, high-quality hamachi, the foundation of this delightful dish.
Consider incorporating elements that reflect Peninsula’s focus on highlighting the bright, vibrant flavors of the Iberian coast. A simple citrus vinaigrette, with a blend of orange, lime, and lemon, will enhance the inherent sweetness and bring out their natural character. The key is to let the quality of the fish be the star.
Pay close attention to the searing process, allowing the hamachi to develop a crisp exterior while maintaining a tender, slightly rare interior. The aroma filling your kitchen will be a testament to the simple yet profound transformation of a coastal delicacy.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of fresh, coastal ingredients, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Peninsula Nashville.
Chef’s Notes: Smoked Fish Tartare
- Select Fresh Fish: Choose sushi-grade hamachi with a firm texture and clean aroma for the best results.
- Master the Smoke: Use a brief exposure to cherry and oak wood smoke for complexity without overpowering the fish.
- Knife Skills Matter: Dice hamachi with a sharp knife for a smooth, even tartare.
- Balance Flavors: Let the mixture rest in the refrigerator for 10 minutes to deepen umami richness; adjust seasoning to taste.
- Creative Garnishing: Experiment with edible flowers, microgreens, or avocado slices, and add sesame seeds or crushed nuts for texture.
- Gentle Mixing: Fold ingredients lightly to maintain the fish’s delicate texture.
- Chill for Flavor: Keep the tartare chilled before serving to enhance freshness and flavor melding.
- Right Accompaniments: Serve with crostini, rice crackers, or cucumber slices for a refreshing complement.
- Elevate with Citrus: Use Meyer lemon oil or fresh yuzu/lime zest to brighten the dish.
- Customize Texture: Add diced avocado, pickled onions, or toasted sesame seeds for extra contrast.
Smoked Fish Tartare
Elevate your dining experience with this authentic smoked hamachi tartare bursting with fresh herb infusions and a hint of citrus. Expertly prepared with a delicate smoking technique and vibrant green juice, every bite exudes a sophisticated balance of smokiness and refreshing zest. This light, gourmet starter is perfect for intimate dinner parties or stylish summer gatherings, promising an unforgettable culinary statement that sparkles with modern elegance and gourmet artistry.
4
servings30
minutes1
minute210
kcal50
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hour21
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Ingredients
- For the Tartare Base
16 oz fresh hamachi or sushi‐grade yellowtail as an excellent alternative
1 tbsp cherry wood smoking chips to impart a gentle, fruity smokiness
1 tbsp oak wood smoking chips to add a subtle depth to the aroma
4 tbsp finely minced crisp celery a nod to traditional Chinese celery
½ tsp sansho pepper or substitute with Szechuan pepper for an intriguing citrusy bite
1 tbsp furikake seasoning blend mixing toasted seaweed, sesame seeds, and savory spices
2 tbsp tamari sauce a rich alternative ensuring a gluten-free profile
½ tsp premium sea salt for balanced seasoning
1½ tsp toasted sesame oil to lend a nutty finish
- Green Elixir
Juice from one medium cucumber yielding a light, pure base
Juice extracted from one bunch of celery for an extra burst of freshness
1 tbsp rice wine vinegar as a tangy enhancer
1 cup fresh lemon verbena leaves for a delicate herbaceous note
1 tsp sea salt to harmonize the vibrant flavors
- Finishing Touch
3 whole radishes sliced paper-thin (use breakfast radishes or red radishes as a substitute)
2 tbsp fragile borage blossoms or opt for other edible flowers like pansies if needed
3 tbsp micro cilantro to top with a burst of herbal brightness
2 tsp artisan meyer lemon oil drizzled for a luminous citrus accent
- Alternative Ingredients
Hamachi: Substitute with sushi-grade yellowtail sea bass, or snapper for a similar texture and flavor.
Chinese celery: Replace with standard celery finely chopped, if unavailable.
Sansho: Use Szechuan peppercorns as an alternative for a similar citrusy heat.
Furikake: Combine toasted sesame seeds crushed nori, and a pinch of salt as a DIY replacement.
Tamari: Opt for traditional soy sauce note: may not be gluten free or coconut aminos for a similar umami depth.
Rice wine vinegar: Apple cider vinegar can work in a pinch while adding a slightly different tang.
Meyer lemon oil: A light drizzle of lemon-infused olive oil can substitute for a similar aromatic quality.
Borage flowers: Substitute with edible pansies or violas for a comparable visual and flavor profile.
Lemon verbena: Fresh lemon basil or mint leaves can be used as an alternative herbal note.
Directions
- Preparation Smoking – Begin by placing a generous resealable plastic bag filled with ice on the smoking tray. In a preheated stovetop smoker with 1 tbsp cherry wood chips and 1 tbsp oak wood chips at the bottom, arrange the 16 oz of hamachi atop the ice. Allow the fish to receive an initial 1-minute exposure to gentle heat and smoke; then, turn off the heat and let the fish absorb the smoky essence for an additional 20 minutes to achieve that delicate flavor profile.
- Chilling Dicing – Following the smoking process, promptly transfer the hamachi into the refrigerator for a final 30-minute chill. Once cooled, use a sharp chef’s knife on your cutting board to dice the fish into uniform, bite-sized pieces; this meticulous step, taking about 10 minutes, is crucial for even seasoning distribution.
- Mixing Tartare Flavors – In a mixing bowl, carefully combine the diced fish with 4 tbsp minced celery, ½ tsp sansho, 1 tbsp furikake, 2 tbsp tamari, 1½ tsp sesame oil, and ½ tsp sea salt. Stir gently for approximately 5 minutes, ensuring each piece is well-coated; optionally, allow the mixture to rest in the refrigerator for an extra 10 minutes to intensify the flavors.
- Juicing Infusing – Simultaneously, juice one medium cucumber and one bunch of celery using a reliable juicer. Transfer the fresh juices into another bowl and blend in 1 tbsp rice wine vinegar, 1 cup torn lemon verbena leaves, and 1 tsp salt; stir for 3-5 minutes and chill for at least 30 minutes, creating a refreshing green elixir.
- Assembling Garnishing – To plate, press the seasoned tartare into a medium round mold (or cookie cutter) on a clean plate, ensuring a compact, uniform shape. Artfully layer 3 thin radish slices on top, scatter 2 tbsp borage blossoms and 3 tbsp micro cilantro, and finish with a delicate drizzle of 2 tsp meyer lemon oil. This final assembly, a process of about 5 minutes, transforms the dish into a refined appetizer ready for presentation.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 210kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 500mg
- Potassium: 400mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Protein: 20g
- Vitamin A: 200IU
- Vitamin C: 12mg
- Calcium: 30mg
- Iron: 1.5mg
FAQs: Smoked Fish Tartare
Can I use a different type of fish?
Yes! Sushi-grade yellowtail, sea bass, or snapper make great alternatives with a similar texture and mild flavor.
What if I don’t have a stovetop smoker?
You can cold smoke the fish using a smoking gun or lightly torch the surface for a hint of charred aroma. Alternatively, skip smoking and use smoked sea salt for a subtle smoky essence.
Can I prepare this dish ahead of time?
You can pre-cut and smoke the fish in advance, but it’s best to mix and plate the tartare just before serving to maintain freshness and texture.
How should I store leftovers?
Leftovers should be refrigerated in an airtight container and consumed within 24 hours for the best taste and safety.
What’s a good wine pairing?
A crisp white wine like Sauvignon Blanc or a dry Riesling complements the citrusy, herbaceous notes of the dish beautifully. If you prefer beer, a light pilsner works well too.
Can I make this without smoking the fish?
Yes! If you prefer a raw tartare, simply skip the smoking step and adjust the seasoning with a bit more citrus or furikake for extra umami.
What can I use instead of furikake?
A homemade blend of toasted sesame seeds, crushed nori, and a pinch of sea salt makes a great alternative.
How can I make this dish spicier?
Try adding finely diced Thai chili, a drizzle of chili oil, or a touch of wasabi to the tartare mixture.
Is there a vegetarian version of this dish?
For a plant-based twist, substitute the hamachi with finely diced smoked mushrooms or marinated tofu for a similar umami-rich experience.
Can I serve this in a different way?
Absolutely! Spoon the tartare onto cucumber rounds, endive leaves, or crispy rice cakes for an elegant appetizer presentation.
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