Description
A fresh and vibrant Salmon Tartare featuring sushi-grade salmon, earthy beetroot, creamy avocado, and a zesty lemon vinaigrette. This light and elegant dish is perfect as an appetizer or light meal, combining contrasting textures and flavors for a sophisticated taste experience.
Ingredients
Scale
Salmon Tartare
- 8 oz sushi-grade salmon, diced
- 1 medium beetroot, roasted or pickled, diced
- 1 ripe avocado, diced
- 1 tbsp capers, rinsed and chopped
- 1 tbsp fresh dill or chives, chopped
- Salt and pepper to taste
Lemon Vinaigrette
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
Instructions
- Prep Ingredients: Prepare all ingredients by dicing the salmon, beetroot, and avocado into small, evenly sized cubes for a consistent texture throughout the tartare.
- Combine Tartare Base: In a mixing bowl, gently combine the diced salmon with avocado, chopped capers, and fresh dill or chives. Drizzle in the extra virgin olive oil and freshly squeezed lemon juice, then season with salt and pepper to taste. Mix carefully to maintain the delicate texture of the salmon.
- Add Beetroot: Fold the diced beetroot gently into the mixture, ensuring it is incorporated without mashing, preserving the vibrant color and distinct texture of the beetroot.
- Plate the Tartare: Using a ring mold or your hands, elegantly shape the tartare mixture onto individual plates for a visually appealing presentation.
- Garnish and Serve: Garnish with additional fresh herbs if desired and serve immediately to enjoy the freshness and full flavors of the dish.
Notes
- Use only sushi-grade salmon for safety and best texture.
- Roasted beetroot provides a sweeter flavor while pickled beetroot adds tang; choose based on your preference.
- Serve immediately to maintain freshness and prevent avocado browning.
- Can be accompanied by toasted bread or crackers for added crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Modern European
