Fresh, colorful, and ultra-flavorful, this salmon tartare is the perfect recipe for stress-free impressing. Between the sweetness of the avocado, the subtle zest of the jalapeño, and the freshness of the lime, each bite is a direct journey to endless summer. Served with crisp pita triangles, it's a restaurant-worthy appetizer or light meal... to make at home!
Servings: 4
Preparation: 20 minutes
Cooking: None
Ingredients :
- 1 salmon fillet (500 g), cut into small cubes
- 1 small shallot, finely chopped
- 1 tbsp Dijon mustard
- 1 dash of hot sauce
- A dash of extra virgin olive oil
- Zest and juice of one lime
- Salt and pepper
Avocado salsa:
- 2 small Mexican avocados, diced
- 1 green onion, finely chopped
- 1 jalapeno pepper, finely chopped
- About 2 tbsp finely chopped cilantro
- The zest and juice of one lime
- Salt and pepper
Avocado cream:
- 2 avocados from Mexico
- The zest and juice of one lime
- Hot sauce, to taste
- Salt and pepper
To serve:
- Coriander leaves
- Toasted pitas or tortillas, cut into triangles
Steps:
1. Prepare the salmon tartare
In a bowl, combine the diced salmon with the shallot, Dijon mustard, a dash of hot sauce, a drizzle of olive oil, and the lime zest and juice. Season with salt and pepper and set aside to cool.
2. Prepare the avocado salsa
In a separate bowl, combine the diced avocados, green onion, jalapeno, cilantro, lime zest, and juice. Season with salt and pepper to taste. Mix gently to avoid crushing the avocados.
3. Prepare the avocado cream
In a blender or food processor, puree the avocados with the lime zest and juice, a little hot sauce, salt, and pepper. Blend until smooth and creamy.
4. Assemble the plates
Place a metal cookie cutter in the center of the plate and add about two spoonfuls of tartare. Top with the avocado salsa and press down lightly. Pour the avocado cream around it, making sure the bottom of the plate is covered. Remove the cutter and garnish with cilantro leaves. Serve with grilled or lightly browned pita triangles. So good.