Salmon Avocado Tartare is a fresh and appetizing dish, ideal both as a refined and different appetizer and as a cold main course. Easy, quick, and no-bake, salmon and avocado tartare is perfect for these hot summer days because it allows you to avoid the stove altogether; the rest of the year the tartare can be served for an elegant dinner or for Christmas Eve and New Year’s Eve.
Ingredients:
- 200 g / 7 oz fresh salmon fillet (sushi-grade)
- 1 avocado (approximately 120 g / 4.2 oz of flesh)
- 100 g / 3.5 oz cucumber
- 40 g / 1.5 oz celery
- 10 g / 0.35 oz toasted sesame seeds
- 10 ml / 2 teaspoon soy sauce
- 1 teaspoon freshly squeezed lemon juice
- A pinch of salt
- 2 tablespoons extra virgin olive oil
How to make Salmon Avocado Tartare:
- Before preparing the salmon and avocado tartare make sure that the salmon fillet has been properly culled so that it can be safely eaten raw. If not, freeze it at -18°C (-0.4°F) for 96 hours, then thaw it in the refrigerator before preparing the tartare.
- Using a sharp knife, cut it into cubes about 5 mm on a side and set aside. Then move on to the avocado: cut it in half, peel off the skin and cut it too into cubes of the same size.
- Immediately place it in a bowl and sprinkle it with a few drops of lemon, so that it does not blacken.Wash the celery and, if you are using the outer ribs, strip them of the tougher filaments. Then cut it first into sticks and then into cubes of about 5 mm.
- Peel the cucumber and cut it into cubes. If you use unroasted sesame seeds, toast them briefly in a hot frying pan. 20-30 seconds will be enough; be careful because they burn easily. In a bowl combine the salmon, avocado, celery, cucumber and sesame seeds. Mix everything together carefully.
- Now prepare the dressing for the salmon and avocado tartare: in a glass pour the oil, salt, lemon juice and soy sauce.Whisk everything vigorously with a fork until it forms a smooth emulsion.
- Then pour it over the tartare and mix thoroughly with a spoon so that it is evenly seasoned. Serve the salmon and avocado tartare immediately, either as an appetizer or as a main course.
Bon Appétit!
