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)
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.
Notes
- Use fresh, sushi-grade salmon for raw consumption.
- Prepare dressing and chop ingredients ahead but combine just before serving.
- For a twist, serve with toasted baguette slices or crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Modern European
Nutrition
- Serving Size: 1 plated tartare
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg
