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Salmon Tartar

Salmon Tartar
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This tartar can be served as an appetizer or as a light and healthy lunch, on a bed of salad greens and with a French baguette toast.

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Since I first made this luscious dish, it became our family favorite appetizer. The tartar looks spectacular and tastes delightful (I wish I could show a vibrant cucumber salad and coral speckles of salmon on better quality photos, oh…). Everybody always enjoys it.

The salmon tartar appetizer can be served as individual portions or as a ‘tart’ – which is easier this way if you have a bigger company.

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Instructions:

For easier cutting the salmon should be chilled well (or, better, slightly frozen). Put the salmon into a freezer for 20 minutes, and then cut into ½ inch cubes.

In a bowl, mix all the salmon ingredients. Cover with a plastic wrap and refrigerate.

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For the salad, mix all the salad ingredients in a bowl. Set aside on a counter.

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For the avocado base, make a chunky or creamy puree from the avocado flesh. Stir in the rest of ingredients.

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Assembly:

On a plate, set a culinary ring mold (about 3 inch diameter). Spoon ¼ of the avocado base into the ring and slightly press it. Add ¼ of the salmon (without juices) on the avocado and top with the cucumber salad (without juices). Slightly press it.

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Carefully remove the culinary ring mold and garnish the tartar with salad greens or fresh herbs.

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Alternatively, you can build the tartar on a bed of arugula, cress salad, or spring salad mix.

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Print

Salmon Tartar

Author: Nina Phomina
Course Appetizers, Fish and Seafood
Prep Time 30 minutes
Total Time 50 minutes
Servings 4
Author Nina Phomina

Ingredients

For the salmon:

  • 4 oz (250 g) skinless boneless salmon
  • juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sliced scallions or chives
  • salt
  • freshly ground black pepper

For the avocado base:

  • 1 large avocado, peeled, deseeded
  • juice of ½ lime or lemon
  • 1/2 - 1 jalapeno, finely diced
  • salt
  • freshly ground black pepper
  • 1 tbsp finely chopped fresh cilantro or parsley

For the cucumber salad:

  • 2 Persian cucumbers or 1 peeled and deseeded cucumber, finely chopped
  • 1 tbsp finely chopped shallot
  • juice of ¼ - ½ lime or lemon
  • salt
  • freshly ground black pepper

For garnishing:

  • arugula
  • cress salad
  • spring salad mix
  • cherry tomatoes
  • fresh parsley, cilantro, chives, scallions

Instructions

  1. For easier cutting the salmon should be chilled well (or, better, slightly frozen). Put the salmon into a freezer for 20 minutes, and then cut into ½ inch cubes.
  2. In a bowl, mix all the salmon ingredients. Cover with a plastic wrap and refrigerate.
  3. For the salad, mix all the salad ingredients in a bowl. Set aside on a counter.
  4. For the avocado base, make a chunky or creamy puree from the avocado flesh. Stir in the rest of ingredients.

Assembly:

  1. For one portion: on a plate, set a culinary ring mold (about 3 inch diameter). Spoon ¼ of the avocado base into the ring and slightly press it. Add ¼ of the salmon (without juices) on the avocado and top with the cucumber salad (without juices). Slightly press it.
  2. Carefully remove the culinary ring mold and garnish the tartar with salad greens or fresh herbs.
  3. Alternatively, you can build the tartar on a bed of arugula, cress salad, or spring salad mix.

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Cook with pleasure and enjoy the world!



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