If you’re searching for a show-stopping appetizer that’s elegant, fresh, and incredibly vibrant, look no further than Salmon Tartare with Beetroot & Avocado. This stunning dish masterfully combines silky sushi-grade salmon with earthy-sweet beetroot and buttery avocado, all kissed with a tangy mustard-lemon dressing. Not only does this tartare boast gorgeous color and irresistible texture in every bite, but it also comes together in just minutes. Whether you’re hosting a soirée or treating yourself to something special, Salmon Tartare with Beetroot & Avocado is guaranteed to impress and delight every time.

Salmon Tartare with Beetroot & Avocado Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe such a winner is its simplicity. Each ingredient plays an important role in building layers of color, taste, and luxury. Here’s what you’ll need to make Salmon Tartare with Beetroot & Avocado truly unforgettable.

Sushi-grade salmon fillet (6 oz, finely diced): The star of the dish! Using fresh, sushi-grade salmon ensures both safety and the most succulent flavor.
Cooked beetroot (1 small, finely diced): Adds gorgeous color and a gentle, earthy sweetness that pairs beautifully with salmon.
Ripe avocado (1, peeled, pitted, and diced): Lends creaminess and a subtle, nutty flavor—choose a just-ripe avocado for perfect cubes.
Red onion (1 tbsp, finely chopped): Offers a mild sharpness, enhancing the freshness of the tartare.
Capers (1 tbsp, drained and chopped): Bring little pops of briny tang and balance out the richness.
Fresh dill (1 tbsp, chopped): Infuses the dish with delicate, aromatic notes that sing with seafood.
Chives (1 tbsp, chopped): Provide gentle onion flavor and a lovely hint of green.
Dijon mustard (2 tsp): Builds a zippy base for the dressing, marrying all the ingredients together.
Lemon juice (1 tbsp): A splash of brightness that lifts the dish and keeps the avocado vibrantly green.
Extra virgin olive oil (1 tbsp): Brings luxurious mouthfeel and helps emulsify the dressing.
Salt and freshly ground black pepper (to taste): Enhances every fresh ingredient—season generously, but taste as you go!
Microgreens or sprouts (for optional garnish): Make the final presentation pop with texture and even more freshness.

How to Make Salmon Tartare with Beetroot & Avocado

Step 1: Prepare and Dice the Ingredients

Begin by ensuring your salmon is icy-cold and your workspace is clean. Dice the sushi-grade salmon into tiny, even cubes, then repeat the process with the cooked beetroot and ripe avocado. A sharp knife makes this both easier and safer! Precision here pays off with gorgeous presentation and a balanced bite.

Step 2: Combine the Main Mix

In a mixing bowl, gently combine the diced salmon, beetroot, avocado, finely chopped red onion, briny capers, dill, and chives. Use a gentle hand and a rubber spatula to keep the avocado intact—no mashing allowed! This is where the flavor starts to come together, so take a moment to admire those vibrant colors.

Step 3: Make the Zesty Dressing

In a small bowl, whisk together the Dijon mustard, lemon juice, and extra virgin olive oil until you have a creamy, dreamy emulsion. This tangy, rich dressing ties all the fresh notes together without overpowering the delicate salmon, so don’t skip the whisking—it makes the texture extra luscious!

Step 4: Bring It All Together

Pour the dressing over your salmon mixture and gently fold to combine. Aim for even coating without smashing the soft avocado cubes. Taste and season with salt and freshly ground black pepper until the flavors sing—this is your moment to make the tartare spectacular.

Step 5: Shape and Serve

If you want to wow your guests, scoop the mixture into a ring mold on your serving plate and press down gently to shape. No mold? No problem—just pile it artfully with a spoon for a rustic look. Garnish with microgreens or sprouts to add a bit of flair and freshness, then serve immediately for maximum vibrancy.

How to Serve Salmon Tartare with Beetroot & Avocado

Garnishes

The right garnish elevates this dish from pretty to unforgettable. Try a handful of microgreens or a sprinkle of extra chives for fresh flavor and visual appeal. A light drizzle of olive oil or a tiny grating of lemon zest can also add a gourmet touch to your Salmon Tartare with Beetroot & Avocado.

Side Dishes

This tartare sings alongside crisp baguette toasts, seeded crackers, or delicate potato crisps. For a lighter vibe, pair with an arugula salad dressed in a lemony vinaigrette or serve atop thin cucumber slices for a refreshing crunch. Every accompaniment brings out a new side of your Salmon Tartare with Beetroot & Avocado masterpiece.

Creative Ways to Present

Give your Salmon Tartare with Beetroot & Avocado a restaurant-quality spin by layering it in verrines (little glass jars) for individual servings, or spooning it onto Belgian endive leaves for a handsome canapé platter. Mini tart shells make it perfect for parties, while a ring-molded stack on a stylish plate is ready for the most special occasions.

Make Ahead and Storage

Storing Leftovers

While Salmon Tartare with Beetroot & Avocado is undeniably best enjoyed freshly made, you can store any leftovers in an airtight container in the fridge for up to one day. Be sure to press a piece of plastic wrap directly onto the surface to help prevent the avocado from browning and to maintain the vibrant appearance.

Freezing

Raw salmon and avocado do not freeze well, as their texture and flavor can be compromised when thawed. It’s not recommended to freeze this dish. If you’ve made extra, invite a friend over to share the goodness instead of storing it away!

Reheating

Since Salmon Tartare with Beetroot & Avocado is a no-cook, chilled appetizer, there’s no need to reheat. Enjoy it cold and freshly dressed to savor the flavors and textures at their peak.

FAQs

Can I substitute another fish for the salmon?

Absolutely! While salmon’s creamy flavor shines in this dish, you can swap in other sushi-grade fish like tuna or even firm white fish for a twist. Just be sure your seafood is sushi-grade for safety and best flavor in your Salmon Tartare with Beetroot & Avocado.

What’s the best way to safely source sushi-grade salmon?

Visit a reputable fishmonger or specialty grocer and always ask specifically for “sushi-grade” or “sashimi-grade” salmon. Freshness and proper handling are key. If in doubt, don’t hesitate to ask how it’s been stored and how recently it arrived!

How can I prevent the avocado from browning?

Lemon juice goes a long way in keeping avocado bright and green. Once diced, toss it with a touch of lemon juice before mixing with the other ingredients. As an added tip, assemble the dish right before serving for optimal color and texture in your Salmon Tartare with Beetroot & Avocado.

Can I prepare parts of this dish in advance?

Yes! Feel free to finely chop your beetroot, onions, dill, and chives a few hours ahead of time, and whisk the dressing together in advance. Keep everything chilled and combine with salmon and avocado right before you’re ready to serve for the best texture.

Is Salmon Tartare with Beetroot & Avocado gluten-free?

It certainly is, as long as all your ingredients are pure and you avoid serving it on wheat-based toasts or crackers. Pair with gluten-free sides or serve solo for a nourishing, delicious starter that fits many dietary needs.

Final Thoughts

If you love discovering new favorite appetizers, Salmon Tartare with Beetroot & Avocado is your next must-try. It’s surprisingly easy to make, endlessly impressive, and destined to spark conversation at any meal. Give it a try—the flavors, colors, and textures are unforgettable!

Salmon Tartare with Beetroot & Avocado Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Elevate your appetizer game with this exquisite Salmon Tartare topped with the earthy sweetness of beetroot and creamy avocado. This no-cook dish is bursting with fresh flavors and vibrant colors, perfect for a light and elegant starter.

Ingredients

Scale

Salmon Tartare:

6 oz sushi-grade salmon fillet, finely diced
1 small cooked beetroot, finely diced
1 ripe avocado, peeled, pitted, and diced
1 tbsp finely chopped red onion
1 tbsp capers, drained and chopped
1 tbsp fresh dill, chopped
1 tbsp chives, chopped

Dressing:

2 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste

Garnish:

Microgreens or sprouts for garnish (optional)

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Instructions

Prepare Tartare: In a mixing bowl, combine salmon, beetroot, avocado, red onion, capers, dill, and chives.
Make Dressing: Whisk together Dijon mustard, lemon juice, and olive oil until emulsified.
Combine: Pour the dressing over the salmon mixture and gently fold to combine without mashing the avocado.
Season: Season with salt and black pepper to taste.
Present: Use a ring mold to shape the tartare on a serving plate if desired. Garnish with microgreens or sprouts and serve immediately.