Tartare is a cold appetizer invented by French chefs. Traditionally, it is chopped premium beef, served raw with a special dressing. However, there are also recipes that involve the use of fish. For example, try making salmon tartare with avocado.
Ingredients:
- Salmon – 150 g
- Red onion – 1/2 piece
- Green onion – 7 sprigs
- Capers – 1 tbsp
- Soy sauce – 2 tsp
- Lemon juice – 2 tsp
- Vegetable oil – 1 tsp
- Ground allspice – to taste
For serving:
- Lemon – 1/4 piece
- Avocado – 1/2 piece
- Sesame – 1 tsp
- Arugula – to taste
- Lemon juice – to taste
Directions:
- Place the salmon fillet in the freezer for a while. Then rinse with cool water, remove the skin. Cut the fillet into small cubes with a side of about 5 mm.
- Peel the red onion and chop it as finely as possible with a knife. Chop the green onion in the same way. Cut the capers into 4-5 pieces.
- For the dressing, mix the soy sauce, lemon juice, and vegetable oil in a bowl. Stir.
- In a deep bowl, combine the chopped fish, red and green onions, and capers. Add pepper, add the dressing, and stir. Cover and put in the refrigerator for 20-30 minutes.
- Cut the avocado flesh into small cubes and sprinkle with lemon juice.
- Put some arugula on a serving plate. Using a salad ring, put the avocado on top, then the tartare. Garnish with sesame seeds and lemon slices. Enjoy!
- This dish features a harmonious combination of tender salmon, buttery avocado, spicy arugula, zesty capers and a dressing that adds a light sweet-salty note with a hint of lemon tartness.