Description
A vibrant and refreshing Salmon Tartare featuring tender sushi-grade salmon combined with earthy beetroot, creamy avocado, and a zesty lemon vinaigrette. This elegant no-cook dish is perfect as a light appetizer or a sophisticated starter, bursting with fresh flavors and balanced textures.
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
- Prepare Ingredients: Dice the sushi-grade salmon, beetroot, and ripe avocado into small, uniform cubes to ensure a balanced mix of textures in every bite.
- Mix Main Ingredients: In a mixing bowl, gently combine the diced salmon, avocado, chopped capers, and fresh dill or chives. Drizzle over the extra virgin olive oil and freshly squeezed lemon juice. Season the mixture with salt and freshly ground black pepper to taste.
- Incorporate Beetroot: Carefully fold in the diced beetroot, taking care not to mash or break down the ingredients to preserve the tartare’s distinct textures and vibrant color.
- Plate the Tartare: Using a ring mold or your hands, shape the tartare mixture elegantly on individual serving plates for an impressive presentation.
- Garnish and Serve: Add extra fresh herbs if desired for garnish and serve the tartare immediately to enjoy its fresh and bright flavors.
Notes
- Use only sushi-grade salmon to ensure safety and the best flavor.
- Roasted beetroot offers a sweeter, deeper flavor, while pickled beetroot adds a tangy punch.
- Prepare the dish right before serving to maintain freshness and prevent avocado browning.
- This dish is naturally gluten-free and can be adapted for various dietary preferences.
